This Wheat Berry and Roasted Red Pepper salad is simple to prepare and is a Mediterranean Diet winner with plenty of basil, olive oil and whole grains
Bring water to a boil, add rinsed wheat berries and reduce to a low simmer. Cook uncovered for 20-25 minutes
Roast the red peppers, remove the skins, tops, seeds and ribs. Let them cool and chop
Hand tear the mozzarella balls and basil leaves. Quarter the black olives
In a large bowl, combine all of the ingredients and season to taste
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