Summer Wheatberry Salad

Summer Wheatberry Salad
Photo by Mark Thomas


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

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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