Summer Wheatberry Salad

Summer Wheatberry Salad
Photo by Mark Thomas


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

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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