1 hr 50 mins
1 hr 30 mins
This salad is healthy, hearty, and absolutely delicious. It gets better as it sits, so I try to make it the day before I serve it. Stores well. Makes a nice light summer meal, or a different accompaniment to BBQ, or maybe roasted meats. It also makes a great part of an all-vegetarian meal.
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Units: US | Metric
- 1 cup soft wheatberries (any health food or natural food store will have them)
- 6 cups water (or vegetable stock)
- 1/2 teaspoon kosher salt
- 1 bay leaf
- 1/2 cup chopped artichoke heart
- 1/2 cup quartered cherry tomatoes
- 1/4 cup diced roasted red pepper
- 2 tablespoons capers, rinsed and chopped
- 3 tablespoons sliced scallions
- 1/4 cup toasted sliced almonds
- 2 tablespoons chopped fresh basil or 2 tablespoons cilantro
- 1In a saucepan with a well-fitted lid, put the the wheatberries, water, salt and bayleaf.
- 2Bring to a boil and then simmer, partially covered until the wheateberries are pleasantly chewy, which may take an hour to an hour and a half.
- 3Remove the pan from the heat, discard the bayleaf, let the berries cool in the liquid.
- 4When cool, drain and put the wheatberries in a large bowl.
- 5Add the remaining salad ingredients.
- 6Make the vinaigrette by whisking all the ingredients together.
- 7Toss with the salad.
- 8Let sit for about 30 minutes at room temperature.
- 9To serve, arrange a handful of greens on each plate and top with a generous portion of the salad.
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Nutritional Facts for Summer Wheatberry Salad
Serving Size: 1 (296 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 127.9
- Calories from Fat 109
- Total Fat 12.1 g
- Saturated Fat 1.5 g
- Cholesterol 0.0 mg
- Sodium 362.8 mg
- Total Carbohydrate 4.3 g
- Dietary Fiber 1.8 g
- Sugars 0.9 g
- Protein 2.1 g
The following items or measurements are not included:
white wine vinegar