Wheatberry Salad

Total Time:
1 hr 30 min
Prep:
10 min
Inactive:
30 min
Cook:
50 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 cup hard winter wheatberries
  • Kosher salt
  • 1 cup finely diced red onion (1 onion)
  • 6 tablespoons good olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 3 scallions, minced, white and green parts
  • 1/2 red bell pepper, small diced
  • 1 carrot, small diced
  • 1/2 teaspoon freshly ground black pepper
Directions

Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.

Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.

In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.


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