I’m back as your one-stop summer salad source and this time, I bring you my favorite creation so far: a hearty salad filled with dense chewy grains, smoked mozzarella cubes, grape tomatoes and raw sweet corn.
You’re gonna love it.
First, lets talk grains.
Did you know that quinoa is actually a seed, not a grain? Weird, huh? I like to cook with quinoa a lot because I love it’s chewy texture and the fact that it’s chock full of protein (have you tried this salad yet? if not, you really should).
Wheat berries are fun, too! Now, they actually are grains…not berries! Shocker. The only downside to wheat berries is the fact that you have to soak them in water overnight before you can use them. I always forget that part. They’re superrrrrrrr chewy, which makes them a fun addition to salads.
And yes, my obsession with raw corn is still kickin’. If you didn’t try it last time, don’t miss out this time around. Eating raw corn isn’t as weird as it sounds…in fact, it’s my favorite way to eat it! The kernels are incredibly sweet right now and the sweet crunch pairs so nicely with the chewy grains.
And smoked mozzarella? Awesome. Look for it at Trader Joe’s, Fresh Market or in the specialty cheese section of most large supermarkets. It’s sorta ridiculous and totally “makes” this salad.
Happy August! What were you doing a year ago today?
Wheat Berry Salad with Corn and Smoked Mozzarella
1/2 cup quinoa
1/2 cup wheat berries
2 ears corn, shucked
1/4th of a red onion, minced
2 cups sliced grape tomatoes
1/4 tsp salt
4 oz smoked mozzarella, cubed
2 T extra virgin olive oil
2 T balsamic vinegar
Soak the wheat berries in cold water overnight. In the morning, drain, replace with fresh water and simmer for 20 minutes, until tender. Drain and set aside.
Simmer the quinoa in 1.5 cups water for 15 minutes until all the water has been absorbed. Fluff and add to the cooked wheat berries in a large bowl.
Add the corn kernels, red onion, mozzarella cubes and grape tomatoes to the grain mixture and toss well. Then drizzle in the olive oil, vinegar and salt. Mix well.
**salad will keep refrigerated for up to 5 days
30 minutes (not including time to soak wheat berries overnight)