A Summer Whole Wheat Salad (Insalata D’Estate)

  • 3/4 cup grano or Pearled Soft White Wheat (ND)
  • 6 ripe tomatoes (diced)
  • 15 black olives (pitted and cuthalf, the sweet kind)
  • 10 leaves basil
  • 4 cloves garlic (crushed)
  • 1/4 cup olive oil (you may want more)
  • Salt and shredded red pepper
  1. Combine the tomatoes, basil leaves, garlic, olive oil salt and red pepper, and let them sit for at least a half hour.
  2. While they’re sitting, combine 6 cups water, salted as you would for pasta, and Grano in a pot. Bring to a boil, then reduce heat to medium. Simmer, stirring frequently, until Grano is tender but still chewy, about 30-35 minutes. Drain well.
  3. Stir the Grano into the tomatoes, add the olives, check seasoning, and serve.