Ingredients
Scale
Tomato and Watermelon Salad
- Honey Lemon Vinaigrette, recipe follows
- 1 cup cooked wheat berries (or other grain of choice), chilled or at room-temperature
- 1–1/2 cups baby arugula
- small handful (each) of fresh mint and basil leaves
- 1 cup watermelon, seeded and chopped into bite-sized cubes
- 1 cup cherry or grape tomatoes, halved
- 1/3 cup feta cheese, crumbled
- kosher salt and freshly-ground black pepper, to taste
Honey Lemon Vinaigrette
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil
- 1 tbsp white wine or champagne vinegar
- 1 tbsp Dijon mustard
- 1–2 tbsp honey, to taste
- kosher salt and freshly-ground black pepper, to taste
Instructions
Honey Lemon Vinaigrette
- Whisk together the lemon juice, olive oil, vinegar and mustard in a small mixing bowl until well-combined. Add the honey, and whisk until the vinaigrette is completely emulsified. Season with salt and pepper to taste. Set aside.
Tomato and Watermelon Salad
- Cook the wheat berries according to package directions (generally about 15 minutes of cooking time). Set aside to cool. Whisk the vinaigrette again just before using.
- Meanwhile, toss together the arugula, mint, basil, watermelon, tomatoes and feta with the vinaigrette, just enough to coat. There may be extra vinaigrette left over.
- Layer the salad on top of the grains in a large serving bowl. Season with salt and pepper, to taste. Serve immediately.