Ingredients
3 1/2
cups water
1
cup uncooked wheat berries
2
large tomatoes, chopped (2 cups)
1/4
cup chopped dry-pack sun-dried tomatoes
2
tablespoons coarsely chopped fresh basil leaves
1/4
cup crumbled reduced-fat feta cheese (1 oz)
Fresh basil sprigs, if desired
2
tablespoons low-sodium vegetable juice
2
tablespoons red wine vinegar
1
tablespoon olive oil
1
clove garlic, finely chopped
1
teaspoon finely chopped shallot
1/4
teaspoon Italian seasoning
1/4
teaspoon salt
1/4
teaspoon pepper
Preparation
In 2-quart saucepan, heat water and wheat berries to boiling; reduce heat to low. Cover; simmer 60 to 70 minutes or until wheat berries are tender but still chewy. Drain.
In small bowl, stir all dressing ingredients with whisk until blended. In medium bowl, toss wheat berries, tomatoes, sun-dried tomatoes and chopped basil. Pour dressing over mixture and mix well. Cover; refrigerate 1 to 3 hours to blend flavors.
Divide salad evenly among 4 plates or bowls. Top each serving with 1 tablespoon cheese. Garnish with basil sprigs.
