Prep 20 mins
Cook 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.
- 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
- 1 teaspoon finely minced garlic
- 2 tablespoons fresh lime juice (don't use bottled)
- 1 tablespoon white wine vinegar
- 1⁄4 cup extra virgin olive oil
- salt and pepper
- 4 ounces mixed fresh greens
- In a saucepan with a well-fitted lid, put the the wheatberries, water, salt and bayleaf.
- Bring 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.
- Remove the pan from the heat, discard the bayleaf, let the berries cool in the liquid.
- When cool, drain and put the wheatberries in a large bowl.
- Add the remaining salad ingredients.
- Make the vinaigrette by whisking all the ingredients together.
- Toss with the salad.
- Let sit for about 30 minutes at room temperature.
- To serve, arrange a handful of greens on each plate and top with a generous portion of the salad.
Really excellent and different salad. Give it a try! This originated in Fine Cooking Magzine.