Summer Wheatberry Salad

Summer Wheatberry Salad
Photo by Mark Thomas


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

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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