Cracked Wheat Salad with Green Olives and Golden Raisins

Name: Cracked Wheat Salad with Green Olives and Golden Raisins
Yield: 4 to 6 servings
Ingredients: 1/2 cup wheat berries; Salt; 1 1/2 cups bulgur; Finely grated zest of 4 lemons (about 2 tablespoons plus 2 teaspoons); Grated zest of 2 medium oranges (4–5 tablespoons); Juice of 2 lemons (about 6 tablespoons); Juice of 2 oranges (about 2/3 cup); 1/4 cup extra-virgin olive oil; 1 tablespoon kosher salt; 1/2 teaspoon crushed red pepper, optional; 3 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh mint; 2 tablespoons chopped cilantro; 1/2 cup green olives, pitted and roughly chopped; 1/2 cup golden raisins, plumped and roughly chopped; 3/4 cup thinly sliced celery hearts

By Susan Spicer and Paula Disbrowe

October 14, 2009

Wheat berries are whole wheat kernels that become appealingly chewy when cooked, and bulgur, a Middle Eastern staple, is crushed dried wheat kernels (best known as the basis for tabbouleh). Together they make a nutritious and satisfying salad (the grains are hearty and filling) that can stand alone as a meal or work as a side dish with grilled lamb chops or crispy seared fish. I’ve called for celery hearts because I love their sweetness, but regular stalks of celery work just fine.

Cooks' Note

I always chop golden raisins. I like the taste, but it's a quirk of mine that I don't like to bite into a whole raisin. By all means leave them whole if you like. If you're not a cilantro lover, leave it out or substitute some fresh basil.

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