Thank you, mystery man/woman

If you read my earlier post about Thai Peanut Noodle Salad, then you know that when I am really impressed with a dish, I don't just court it.  I become "OMG I can't live without you" serious about it.  I gush about it.  I take it home to meet my parents.  I experiment with it (too much?)  This salad is no exception.

Doesn't look like much, does it?

But beneath that quiet, unassuming exterior is a deliciousness that really drove me crazy for a while.  The first time I came across this was at a Christmas party a few years back.  Hardly anyone had touched it, and to be honest, I didn't have any intention to, either.  But my aunt had insisted, saying it was surprisingly good, and thus the search for it's maker began.  I just had to get my hands on this recipe, but no one seemed to know who had brought it.  Years later, I think I've finally done the original justice. 

Olive and Roasted Tomato Wheatberry Salad

Yield: 4-5 servings


4 cups cooked wheat berries (about 2 cups uncooked)

1 1/2 cup good marinated olives, chopped (the quality of this dish depends on this.  Whole Foods olives are a favorite of mine.)

2 1/2 cups roasted grape tomatoes, halved

1/2 cup red onion

1/2 cup toasted pine nuts

Vinaigrette:

4-5 cloves garlic

1 tsp sriracha

1/2 cup red wine vinegar

1 cup olive oil

1 tsp salt

1/4 tsp black pepper

2 tbsp fresh lemon juice

2 tbsp sugar

Preheat oven to 400F.

Cook wheat berries according to package instructions.  Halve grape tomatoes and scoop out seeds, then toss with olive oil and a bit of salt and pepper.  Roast for 20 minutes, shaking the pan a few times.  Add to wheat berries, along with pine nuts, olives, and onion.  Mix together vinaigrette, streaming olive oil in lastly, then add to wheat berry mixture and chill for at least an hour.