Provençal Wheat Berry Salad with Smoked Turkey

• Recipe by Paula Disbrowe and David Norman

Ingredients

1. 2 cups (14 ounces) hard red wheat berries (see Note)
2. 2/3 cup low-fat plain yogurt
3. 1/4 cup Champagne or white wine vinegar
4. 2 tablespoons Dijon mustard
5. 2 garlic cloves, minced
6. 1 serrano chile, seeded and minced
7. 1/4 cup extra-virgin olive oil
8. Kosher salt and freshly ground pepper
9. 6 ounces smoked turkey, cut into matchsticks
10. 1 pint grape or cherry tomatoes, halved
11. 1/3 cup oil-cured olives, pitted and coarsely chopped
12. 1/4 cup coarsely chopped basil
13. 2 tablespoons finely chopped mint

Directions

1. 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. 
2. 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.

Make Ahead

The salad can be refrigerated overnight. Bring to room temperature before serving.

Notes

Hard red wheat berries are whole, unprocessed, reddish brown kernels of wheat that have been husked. Wheat referred to as hard is high-protein and grown in colder climates. Look for the berries at health-food stores and in the organic section of the supermarket.