DOUBLE TOMATO RYE BERRY SALAD 4 cups (1 L) mixed coloured cherry tomatoes, divided
drizzle + 2 tbsp (30 ml) olive oil, divided ¼ tsp (1 ml) fine sea salt, plus more to taste freshly ground black pepper, to taste 3 tbsp (45 ml) fresh thyme leaves, divided 1½ cups (375 ml) dried rye berries or wheat berries 1 dried bay leaf 2 tbsp (30 ml) fresh lemon juice 1 clove garlic, minced ¼ tsp (1 ml) smoked paprika 2 Persian cucumbers, thinly sliced ⅓ cup (80 ml) crumbled feta ¼ cup (60 ml) fresh basil leaves, plus more for garnish 1 Preheat oven to 300 F (150 C). Line a rimmed baking sheet with parchment and set aside.
2 Halve 2 cups (500 ml) cherry tomatoes and place cut-side up in a single layer on prepared baking sheet. Drizzle lightly with olive oil, season with salt and pepper and sprinkle with 1 tbsp (15 ml) thyme leaves. 3 Transfer baking sheet to oven and cook tomatoes until nicely shrivelled around edges, 1½ to 3 hours—time may vary greatly depending on size and water content of tomatoes, so keep an eye on them. At this point, you can cool cherry tomatoes to room temperature and then store in an airtight container in refrigerator for up to 5 days. 4 When ready to assemble salad, place rye berries in a medium saucepan and cover with water by 2 in (5 cm). Add bay leaf and season heavily with salt. Bring to a boil, then reduce to a simmer and cook until rye berries are tender, about 30 minutes. Drain in a fine-mesh strainer and run under cool water until well chilled. Discard bay leaf. Place strainer in a sink and let drain while preparing dressing. 5 In a large serving bowl, whisk remaining 2 tbsp (30 ml) olive oil, lemon juice, garlic, smoked paprika and remaining 2 tbsp (30 ml) thyme leaves until thoroughly combined. Season generously with salt and pepper. Add cooked rye berries and toss to coat in dressing. Slice remaining 2 cups (500 ml) cherry tomatoes in half and add to bowl along with roasted cherry tomatoes, cucumbers, feta and basil. Gently toss and top with more olive oil and basil, if desired. Season to taste with more salt and pepper, and serve. Serves 4 to 6
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