Wheat Berry Salad with Caramelized Onions and Grapes
1 cup wheat berries
6 tablespoons olive oil, divided
1 large yellow onion, halved and thinly sliced
1 tablespoon chopped fresh thyme
2 cups green and red seedless grapes, halved
1 cup baby arugula, washed and dried
1 garlic clove
½ teaspoon kosher salt
3 tablespoons red wine vinegar
Pinch of cayenne
½ cup crumbled feta cheese
Cook the wheat berries in a pot of boiling, salted water until they are cooked but still quite crunchy, about 55-60 minutes. Drain and transfer to a large bowl.
Meanwhile, heat 5 tablespoons of the oil in a large, heavy skillet over medium heat. Add the onions and cook, stirring frequently, until they are dark brown, about 25-30 minutes. Stir the onions into the drained wheat berries and cool slightly. Stir in the thyme, grapes and arugula.
For the dressing: Using a chef’s knife, mash and chop the garlic on a cutting board with the salt until it becomes a paste. Transfer to a bowl and add the vinegar, cayenne and remaining tablespoon of oil. Blend well and pour over the salad. Mix well, sprinkle with feta and serve.
Serves four.
@Recipe nutrition:Nutrition values per serving: 403 calories, 25 g fat, 42 g carbohydrates, 7 g fiber, 8 g protein, 17 mg cholesterol, 456 mg sodium.
California Table Grape Commission