Gazpacho Salad With Whole Grain

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“The original recipe is from "Better Homes and Gardens" magazine snd used wheat berries. I am posting it nearly as written, but please be aware that you can substitute any whole grain you want or have on hand. I eat beans or whole grains nearly every day, so, I cook up a batch (in chicken broth or vegetable broth), and store it refrigerated for up to 3 days. But I do like to vary the finished product.”
READY IN:
1hr 45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare wheat berries, or other grain, according to package directions; drain and let cool.
  2. Preheat oven to 300 degrees F.
  3. Place bread on a baking sheet; in a small bowl, combine remaining crouton ingredients excluding salt and cheese.
  4. Brush bread with oil mixture, the sprinkle with salt; bake until bread is crisp, about 20 minutes.
  5. Sprinkle with cheese and set aside.
  6. Meanwhile combine salad ingredients in a large bowl; add wheat berries and toss.
  7. Once croutons are done, place on individual serving plates, spoon salad on top, then season with black pepper.

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