For the Salad:

  • 1 cup soft wheatberries
  • 6 cups water or veggie broth
  • 1/2 tsp salt
  • 1 bay leaf
  • 1/2 cup chopped artichoke hearts
  • 1/2 cup quartered cherry tomatoes
  • 1/4 cup diced roasted red bell pepper
  • 2 Tbs capers, drained and chopped
  • 3 Tbs sliced scallion, white and green part
  • 1/4 cup sliced almonds, toasted
  • 2 Tbs fresh chopped basil or cilantro

For the Dressing:

  • 1/2 to 1 tsp finely minced garlic
  • 2 Tbs fresh lime juice
  • 1 Tbs white wine vinegar
  • 1/4 cup fruity olive oil
  • kosher salt and black pepper to taste


  1. In a heavy saucepan with a lid, combine the wheatberries, water or broth, salt and bay leaf. Bring to a boil and then simmer partially covered until the wheatberries are pleasantly chewy, which may take anywhere form 50 to 90 minutes.
  2. Remove the pan from the heat, discard the bay leaf, and let the berries cool in the liquid. When cool, drain
    off all the liquid and put the berries into a large bowl.
  3. Add the artichoke hearts, tomatoes, roasted pepper, capers, scallion, almonds and basil or cilantro. In a small bowl, wisk dressing ingredients together and toss with the salad. Add salt and pepper to taste.