Summer Wheatberry Salad

Summer Wheatberry Salad
Photo by Mark Thomas


  • 1 bay leaf
  • 2 Tbs. capers, drained and chopped
  • Salt and freshly ground pepper to taste
  • Young greens such as arugula, red mustard, cress, mizuna, or a mix
  • ½ cup chopped artichoke hearts
  • 1 Tbs. white-wine vinegar
  • 6 cups water (or vegetable or chicken stock) with ½ tsp. salt
  • + 9 more ingredients
    • ¼ cup diced roasted red bell pepper
    • 3 Tbs. sliced scallion (white and green parts)
    • ½ to 1 tsp. finely minced garlic
    • ¼ cup fruity olive oil
    • 2 Tbs. fresh lime juice
    • ½ cup quartered cherry tomatoes
    • ¼ cup sliced almonds, toasted
    • 2 Tbs. chopped fresh basil or cilantro
    • 1 cup soft wheatberries

In a heavy saucepan with a lid, combine the wheatberries, water or stock, salt, and bay leaf. Bring to a boil and then simmer partially covered until the wheatberries are pleasantly chewy, which may take anywhere from 50 to 90 min. Remove the pan from the heat, discard the bay leaf, and let the b...

View full recipe at Fine Cooking


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