This crisp, refreshing Escarole, Roasted Tomato and Wheat Berry Salad was born to be enjoyed al fresco. Its bright, Mediterranean flavors and fresh produce satisfy without weighing you down so you can make the most of care-free Summer afternoons with the people you love.
Escarole, Roasted Tomato and Wheat Berry Salad
©Eazy Peazy Mealz by EazyPeazyMealz.com
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Hi, Christine from Mid-Life Croissant here! I’m super psyched to be sharing this bright, fresh salad today as a part of the Eazy Peazy Mealz Creative Team. Thanks, Rachael, for sharing your space with me.
OK, I’m just gonna jump right in with a confession here. I have a serious crush on escarole. As a young, Italian-American girl I only ever thought of it as the wilted greens in the soup with the cannellini beans. Which, being a young girl, I wasn’t all that crazy about. But as soon as I realized I could eat it raw I fell head over heels for these curly, bittersweet green leaves.
If you’ve never had escarole, it’s related to endive and tastes a lot like radicchio. The outer leaves tend to be more bitter than the paler, inner leaves so I like to use mostly inner leaves in this salad and save the outer leaves for something cooked. Like that escarole and bean soup (which I’ve grown to love!)
This salad is full of some of my oldest and newest loves. They get along very well because they know there’s room in my heart (and my bowl!) for all of them.
Black olives have always been on my top five foods list. In fact, that same young, Italian-American girl would hide under the dining room table waiting for the salad to be put out so she could snag a few (aka ALL) of the black olives off the top and nibble on them in private. She was convinced no one knew her secret plan. Ah, youth.
Parmigiano reggiano cheese also has a time honored place on my list of favorites so I top this salad with its sharp, salty shavings
Roasted cherry tomatoes are newer to me. I love the tangy, sweetness the roasting process brings out which works really well against the bitterness of the greens. Their flavor hints at what’s to come if you go so far as to dry them in the sun but they keep their meaty texture and juiciness.
And finally, this salad is dotted with wheat berries which are similar to farro. Their chewy texture is a welcome surprise in each forkful and they help make this salad feel like a meal.
I top it off with this lemon vinaigrette from Epicurious.com which brings all the flavors together.
This crisp, bright salad travels well, too, so it makes a great bring-along to a picnic or BBQ. I hope you enjoy it as much as I do! And if you’re in the market for more healthy and delicious salad recipes, I’ve got a whole bunch in the salad category on my blog, Mid-Life Croissant. Come on over!
- 1 package cherry tomatoes, washed and dried
- 1/2 tablespoon olive oil
- 1/2 teaspoon garlic salt
- 1 head fresh escarole, washed well and chopped
- pitted kalamata olives (or your favorite type of olive)
- 1 cup cooked wheat berries, prepared according to package instructions (or grain of choice)
- parmigiano reggiano cheese, shaved
- Simple Lemon Vinaigrette from Epicurious.com
- Preheat oven to 400 degrees F
- Spread tomatoes on a baking sheet.
- Drizzle with olive oil, sprinkle with garlic salt and toss to coat.
- Roast at 400 for approximately 15 minutes, until they just start to burst.
- Set aside to cool.
- Assemble salad with escarole, wheat berries, cooled roasted tomatoes, olives and top with shavings of parmigiano reggiano cheese.
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