Make this salad on repeat this month as gardens everywhere explode with zucchini. Play with the ingredients and herbs based on what's available at the market, or growing in your own patch of ground. This bright dressing is perfect here, and works brilliantly with the chewy texture of our wheat berries.
Summer Wheat Berry Salad
1 cup dry Flourist Wheat Berries, cooked according to package instructions
2 zucchini, chopped
2 cups chopped sweet peppers, or bell peppers
1/3 cup toasted pumpkin seeds
1/4 cup chopped cilantro
1/4 cup chopped flat leaf parsley
Goat cheese or Labneh
Sumac Shallot Vinaigrette
Sumac Shallot Vinaigrette
2/3 cup olive oil
1/3 cup white wine vinegar
1 shallot
1 tsp ground cumin
1/2 tsp dried sumac
2 tsp coconut sugar
1/2 tsp salt
1 tsp grated lemon zest
Turn the broiler on in your oven, and add the chopped zucchini to a baking pan covered in a sheet of parchment. Drizzle with olive oil and add a pinch of salt. Toss the zucchini and place under the broiler. Cook for about 5 minutes, checking for browning. Remove from the oven once the zucchini pieces are browning but are still visibly firm (or alternatively, cook the zucchini on the barbecue). Set aside.
Prepare the dressing by combining all of the ingredients in a high powered blender. Blend until smooth and set aside.
Combine all of ingredients except the goat cheese or Labneh in a large mixing bowl, and add the dressing to taste. Serve with crumbled goat cheese or Labneh and plenty of freshly ground black pepper.
