Summer Wheatberry Salad

Summer Wheatberry Salad
Photo by Mark Thomas


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