Mediterranean Salad with Wheatberry & Tempeh

The the briny taste of Kalamata olives, capers, and oregano give this chewy, nutty salad a delicious burst of flavor. It’s a great way to introduce tempeh into your diet!

Prep Time:  10 minutes
Cook Time: 60 minutes
Yield: 6 Servings

Ingredients

  • 1 cup wheatberries
  • 3 ½ cups water
  • 1 tsp salt, divided
  • 1 large red pepper, cored, seeded, diced (~1 cup)
  • 1 cup tempeh, diced small (~4 oz)
  • ¾ cup celery, thinly sliced
  • 1/3 cup scallions (~ 2 large), chopped
  • ¼ cup slivered almonds, toasted
  • 2 TB pitted kalamata olives, finely chopped
  • 1 TB capers, finely chopped
  • 1 TB parsley, minced
  • 1 TB extra virgin olive oil
  • 1 ½ tsp white wine vinegar
  • 1 tsp Dijon mustard
  • ½ tsp garlic, minced
  • ½ tsp fresh oregano, minced
  • 1/8 tsp pepper

Instructions

Combine wheatberries, water, and ½ tsp salt in a medium saucepan. Bring to a boil, reduce to a simmer, cover and cook for approximately 1 hour or until wheatberries are tender (but retain some chew). Drain and cool. Combine cooked wheatberries with pepper, tempeh, celery, scallions, olives, capers, and parsley. In a small bowl whisk together olive oil, vinegar, mustard, garlic, oregano, remaining ½ tsp salt and 1/8 tsp pepper. Pour over wheatberry salad and toss well.