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Photo of Mediterranean Wheatberry Salad with Tempeh by WW

Mediterranean Wheatberry Salad with Tempeh

3
Points® value
Total Time
1 hr 10 min
Prep
10 min
Cook
1 hr
Serves
6
Difficulty
Easy
This chewy, nutty salad is packed with the briny flavors of kalamata olives, capers, and oregano –it’s a great way to introduce tempeh into your diet!

Ingredients

Uncooked wheat berries

1 cup(s)

Water

3½ cup(s)

Table salt

1 tsp(s), divided

Red bell pepper

1 large, cored, seeded, diced (1 cup)

Tempeh

1 cup(s), diced small (4 oz)

Celery

¾ cup(s), thinly sliced

Uncooked scallions

⅓ cup(s), (2 large), chopped

Slivered almonds

¼ tbsp(s), toasted

Olives

1 oz, (Kalamata) finely chopped, about 2 Tbsp

Capers

1 tbsp(s), finely chopped

Fresh parsley

1 tbsp(s), minced

Olive oil

1 tbsp(s), Extra Virgin

White wine vinegar

1½ tsp(s)

Dijon mustard

1 tsp(s)

Minced garlic

½ tsp(s)

Fresh oregano

½ tsp(s), minced

Black pepper

⅛ pinch(es)

Instructions

  1. 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.

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