Wheatberry Salad

We’ve just returned from a Boys’ Weekend at the shore, where Owen tore up the boardwalk like a mad man, excitedly pointing out the gulls and the sand and flirting with every female jogger that passed us. (This flirting is a skill he’s become frighteningly good at.) Those active mornings eventually yielded to more leisurely afternoons on the porch, and this is the lunchtime salad that bridged that gap. We topped it with a bit of thinly sliced grilled chicken, but it’s just as tasty on its own.

As with most salads, this one’s pretty flexible, so feel free to substitute whatever produce you have on hand: basil, mint, red and yellow bell peppers and jicama all would also be quite tasty here.

Method:

1 c. wheatberries

coarse salt

extra virgin olive oil

1 small red onion, peeled and finely diced

balsamic vinegar

12 cherry tomatoes, some halved, some quartered

2 scallions, thinly sliced on diagonal

1/3 c. marcona almonds, roughly chopped

In a small pot, bring 3 c. water to a rolling boil and hit it with a palmful of coarse salt. Add the wheatberries, lower the heat and simmer 45 minutes until softened. Drain and allow the wheatberries to cool to room temperature.

Heat a turn or two of olive oil in a nonstick pan over medium heat. Add the red onion and saute until nicely softened, about 5 minutes. Remove the pan from the heat and stir in 2 tablespoons each of olive oil and balsamic vinegar.

In a mixing bowl, gently combine the wheatberries, the vinegary red onion mixture, tomatoes, scallions and almonds. Season with a bit of coarse salt and freshly ground black pepper. Pop the salad in the fridge and allow the flavors to marry over an hour or more. Before serving, taste and adjust the seasonings, adding another turn or two of balsamic vinegar if you like.