Summer Wheatberry Salad

Summer Wheatberry Salad
Photo by Mark Thomas


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

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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