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harvest fatoosh style salad

At our 8th Annual Harvest, in August, we were treated to a delicious salad made with blistered whole grain Hourani berries. The salad was created by Chef Dominic Machi, Director of Food and Nutrition Services at one of California’s largest school districts, Mt. Diablo Unified School District, along with his Culinary Manager, Chef Joshua Gjersand.

Since then we’ve had many requests to share the recipe and offer whole Hourani berries to our customers. So, here we go!

INGREDIENTS

For preparing the Hourani

1 cup Hourani whole wheat berries

1 teaspoon salt

1/4 teaspoon sumac

2 tablespoons olive oil 

For the thyme and sumac vinaigrette

1/3 cup olive oil

2 tablespoons red wine vinegar

1 tablespoon lemon juice (freshly squeezed)

1/4 teaspoon sumac

1 tablespoon chopped fresh parsley

1 teaspoon chopped fresh thyme

¼ teaspoon black pepper

1 clove garlic, minced

1 pinch crushed red pepper flakes

1 pinch Kosher salt 

For the salad

4 cups arugula

1 bunch basil leaves

1 cucumber

2 cups tomatoes, any variety

1 pinch Kosher salt

½ pinch black pepper

METHOD

  1. Prepare the Hourani: In a stock pot, cover Hourani berries in water, add 1/2 teaspoon salt and bring to a rolling boil. Reduce heat and cook until grains are tender (but not mushy), plump and split open, around 30-45min. Drain grains, place in a bowl and sprinkle sumac, 1/2 teaspoon salt and a few splashes of olive oil. Set aside and let cool.

  2. Prepare the vinaigrette: Measure ingredients into a jar with a tight fitting lid. Combine and shake well. Note: Herbs will stay green longer when chopped with sharp knife and added to cold ingredients.

  3. Assemble the salad: Split tomatoes and quarter the cucumbers lengthwise and cut into bite-sized chunks. In a bowl, mix together with grains and about half of the vinaigrette. Set aside.

  4. In a separate bowl, dress the arugula and torn basil with the rest of the vinaigrette. Gently toss together with grains, tomato and cucumbers. Transfer to a large platter or serving bowl. Season with salt and pepper and serve immediately. Enjoy!