Summer Wheatberry Salad

Summer Wheatberry Salad
Photo by Mark Thomas


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

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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