Wheatberry Salad

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 50 min
  • Yield: 6 servings
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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

  1. 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.
  2. 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.
  3. 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.