Summer Wheatberry Salad

Summer Wheatberry Salad
Photo by Mark Thomas


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

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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