Like so many home cooks, Barefoot Contessa cookbooks are among my favorites. Ina Garten prepares her food with such style and flair and I’ve learned so much from her books. This wheatberry salad comes from her Barefoot Contessa Family Style Cookbook. Wheatberries are a chewy whole grain and have a slightly nutty flavor. I love bringing this salad to potlucks or picnics because it tastes great at room temperature and nothing gets wilted or mushy. I’ve been making this for several years now and I never get tired of it!

Wheatberry Salad

Yield: 4-6 side portions

Ingredients

1 cup hard winter wheat berries
1 cup finely diced red onion, about 1 medium onion
3 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
3 scallions, minced
1/2 red bell pepper, small diced
1 carrot, small diced
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Instructions

Boil 3 cups of salted water in a saucepan. Add the wheat berries and cook, partially covered, over low heat for 40-45 minutes. Wheatberries should be soft, but still chewy when they are done. Drain and set aside.
Heat 1 tablespoon of olive oil over medium heat. Add the red onion and saute until the onion softens and becomes translucent, about 5 minutes. Turn off the heat and add the remaining 2 tablespoons of olive oil and balsamic vinegar. Stir together with the onion.
In a large mixing bowl, mix together the wheatberries, scallions, red pepper, carrot, salt, and pepper. Add the sauteed onion and mix again until the wheatberries are evenly coated with the olive oil and balsamic vinegar. Allow the salad to stand at room temperature for at least 30 minutes before serving so flavors can meld. Season with additional salt and pepper to taste.