Summer Wheatberry Salad

Summer Wheatberry Salad
Photo by Mark Thomas


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

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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