Summer Wheatberry Salad

Summer Wheatberry Salad
Photo by Mark Thomas


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

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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