Tuscan Wheat Salad

  • 1 cup grano or Pearled Soft White Wheat (ND)
  • 8 cups water (salted)
  • 2/3 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 1 clove garlic (minced)
  • 1 tsp dried Italian seasoning
  • 1/4 tsp salt
  • 1/4 teaspoon ground black pepper
  • 1 head romaine lettuce (cut into 1/2-inch strips)
  • 1 cup sliced cucumbers
  • 1 cup crumbled feta cheese
  • 1/2 cup pitted kalamata olives
  • 1/2 cup roasted sweet pepers (sliced)
  • 1/2 cup thinly sliced red onion
  1. Cook the Grano by combining 8 cups water, salted as you would for pasta, and Grano in a large 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 and set aside in refrigerator to chill.
  2. Meanwhile, in a medium bowl, whisk together olive oil, vinegar, garlic, Italian seasoning, salt and pepper. In a large bowl, combine remaining ingredients and chilled Grano. Add dressing, toss well and serve.