Summer Wheatberry Salad

Summer Wheatberry Salad
Photo by Mark Thomas


  • ¼ cup fruity olive oil
  • ½ to 1 tsp. finely minced garlic
  • 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
  • + 9 more ingredients
    • ¼ cup diced roasted red bell pepper
    • 6 cups water (or vegetable or chicken stock) with ½ tsp. salt
    • ½ cup quartered cherry tomatoes
    • 1 cup soft wheatberries
    • 2 Tbs. fresh lime juice
    • 2 Tbs. capers, drained and chopped
    • 1 Tbs. white-wine vinegar
    • ½ cup chopped artichoke hearts
    • 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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