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