Noble texture and deep satiety built around chewy wheat berries and garden freshness. A comforting salad with a firm bite, balanced by creamy fresh cheese and bright acidity. An honest, nourishing side dish with Andean character.
Rinse the cooked wheat berries with hot water for 1 minute, just to loosen the grains and remove refrigerator chill. Drain very well and let them steam off for 5 minutes.
Slice the red onion thinly, dice the tomato, cut the cucumber into half-moons, and dice the
Turn what you find into an experience you can actually bring to your kitchen.
Cut the fresh cheese into medium cubes. Do not make them too small: they should feel creamy between the wheat and vegetables, not disappear as crumbs.
Whisk the lemon juice with the olive oil, salt, and black pepper for 20 seconds, until the dressing looks combined and glossy.
Toss the wheat berries with the vegetables and dressing. Rest for 10 minutes, then gently fold in the fresh cheese; the salad should stay loose, fresh, and pleasantly chewy.
