Wheatberry & Bulgar Salad with Balsamic Mustard Dressing

I’d been wanting to make Greek Tabbouleh for a LONG time, but every time I bought the ingredients the dish never seemed appealing enough to make.  By taking the basic elements of that dish (the cucumber, tomatoes, lots of parsley and commonly, Bulgar) and adding a hearty grain and an exciting dressing, I created a very healthy dish that makes me feel good about myself after having eaten too much Christmas junk food that’s been sent to the office this week!  And I think just knowing our wheatgrass grows out of this tiny popcorn-looking seed makes us love it even more 🙂

2 cups cooked wheatberries

1 cup cooked Bulgar

1 1/3 cup chopped Roma tomato (about 2)

1 cup chopped cucumber

3/4 cup chopped fresh parsley

2/3 cup chopped red pepper

1/2 cup chopped green onions

DRESSING

4 tbsp olive oil

2 tbsp balsamic vinegar

2 tbsp lemon juice

1 tbsp Dijon mustard

1 tbsp brown rice vinegar

2 clove garlic, minced

1/2 tsp dried basil

1/2 tsp sea salt

1/4 tsp black pepper

• Stir together wheatberries, Bulgar, cucumber, tomatoes, red pepper and green onions
• Whisk together all dressing ingredients and then pour over salad mix