Provençal Wheat Berry Salad with Smoked Turkey
- ACTIVE: 20 MIN
- TOTAL TIME: 1 HR 10 MIN
- SERVINGS: 6
- 2 cups (14 ounces) hard red wheat berries (see Note)
- 2/3 cup low-fat plain yogurt
- 1/4 cup Champagne or white wine vinegar
- 2 tablespoons Dijon mustard
- 2 garlic cloves, minced
- 1 serrano chile, seeded and minced
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 6 ounces smoked turkey, cut into matchsticks
- 1 pint grape or cherry tomatoes, halved
- 1/3 cup oil-cured olives, pitted and coarsely chopped
- 1/4 cup coarsely chopped basil
- 2 tablespoons finely chopped mint
- In a large saucepan, cover the wheat berries with 3 inches of cold water and bring to a boil. Simmer over moderate heat until tender, about 1 hour. Drain and rinse under cold water. Drain again and let cool.
- Meanwhile, line a small strainer with a coffee filter or a moistened paper towel. Spoon the yogurt into the filter and let drain for 15 minutes. Discard the liquid. Transfer the yogurt to a large bowl and whisk in the vinegar, mustard, garlic and chile. Whisk in the olive oil and season with salt and pepper. Add the turkey, tomatoes, olives, basil, mint and wheat berries and toss. Season the salad with salt and pepper, transfer to a bowl and serve.
A snappy, boldly fruity rosé has the acidity and savory herbal flavors to stand up to the acidic tomatoes, briny olives and smokiness in this chewy salad. Try one from Provence or Long Island.
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Congratulations to Mei Lin, winner of Top Chef Season 12.