Wheat Berry Salad with Caramelized Onions and Grapes
| Serves | 4 |
|---|---|
| Ingredients | Fruit, Grains, Vegetables |
| Menu Part | Salad |
| Cuisine Type | American |
Source: California Table Grape Commission
Wheat’s whole, unprocessed kernels, wheat berries, serve as the base for this fresh salad.
Ingredients
1 cup wheat berries
6 tbsp. olive oil (divided)
1 large yellow onion, halved, thinly sliced
1 tbsp. chopped fresh thyme
2 cups green and red seedless California grapes, halved
1 cup baby arugula, washed, dried
1 garlic clove
1/2 tsp. kosher salt
3 tsp. red wine vinegar
1/4 tsp. Aleppo pepper or pinch cayenne
1/2 cup crumbled feta cheese
Steps
- Cook wheat berries in boiling, salted water, until they are cooked but still quite crunchy, about 55 to 60 minutes. Drain and transfer to large bowl.
- Meanwhile, heat 5 tablespoons of oil in large, heavy skillet over medium heat. Add onions and cook, stirring frequently, until dark brown, about 25 to 30 minutes.
- Stir onions into drained wheat berries and cool slightly.
- Stir in thyme, grapes and arugula.
For dressing
- Using chef’s knife, mash and chop garlic on cutting board with salt until it becomes paste.
- Transfer paste to bowl and add vinegar, pepper and remaining oil. Blend well; pour over salad.
- Mix salad well, sprinkle with feta and serve.