Summer Wheatberry Salad
  • Cooking Time: 50-90
  • Servings: 6
  • Preparation Time: 30
  • 1 cup soft wheatberries
  • 6 cups water (or vegetable or chicken stock) with 1/2 tsp. salt
  • 1 bay leaf
  • 1/2 cup chopped artichoke hearts
  • 1/2 cup quartered cherry tomatoes
  • 1/4 cup diced roasted red bell pepper
  • 2 T capers drained and chopped
  • 3 T sliced scallion
  • 1/4 cup sliced almonds, toasted
  • 2 T chopped fresh basil or cilantro
  • Vinaigrette
  • 1/2 to 1 tsp finely minced garlic
  • 2 T fresh lime juice
  • 1 T white wine vinegar
  • 1/4 c fruity olive oil
  • salt and freshly ground pepper to taste
  1. 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 between 50-90 minutes. (Don't by the hard wheatberries only the soft).
  2. Remove the pan from the heat, discard the bay leaf and let the berries cool in the liquid.
  3. When cool, drain off all the liquid and put the berries into a large mixing bowl.
  4. Add the artichoke hearts, tomatoes, roasted pepper, capers, scallion, almonds and basil or cilantro.
  5. Whisk togethor the vinaigrette ingredients.
  6. Toss with the salad.
  7. Arrange some greens and top with this salad.
I cut this out of a vegetarian cookbook years ago and this salad is still one of my favorites. It is beautiful and the flavors are fantastic. Wheatberries are a little nutty. I buy the wheatberries at Whole foods in the bins. I never use capers. Most ingredients like roasted red pepper, artichoke hearts and sliced almonds are available at Trader Joes.