Summer isn’t over yet, is it?

I’m still holding on with this summery salad. It’s great warm or cold, it’s hearty enough to eat for lunch and perfect as a side dish for dinner, and it would make a great addition to the last picnic of the season.

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Green bean, zucchini, and wheat berry salad
3 Tbsp olive oil
12 ounces green beans
2 small zucchinis, trimmed and cut into matchsticks roughly the size of the beans
3 Tbsp pesto
1 1/2 Tbsp capers
Juice of 1 lemon
3/4 cup slivered almonds
1 cup cooked wheat berries
Heat oil in a large frying pan over medium heat. Add the green beans and zucchini and saute until tender, about 10 minutes. Remove from heat and add to a large bowl. Stir in pesto, capers, lemon juice, almonds and wheat berries. Season to taste with salt and pepper.

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