Wheat Berry Salad with Blood Oranges, Feta, and Red Onion Vinaigrette

serves 2 as a main dish and 4 as a side salad

4 cups water

1/2 teaspoon kosher salt

1 cup Red Spring Wheat Berries ( I use Bob's Mill Organic)

2 blood oranges, rind removed and cut into segments (supremes) and then each segment cut in half

3 ounces feta cheese, crumbled or cut into a small dice

1/2 cup pomegranate seeds

1/4 cup chopped fresh flat-leaf parsley

Kosher salt and freshly ground black pepper to taste

6 Tablespoons Red Onion Vinaigrette (recipe follows)


Baby Arugula

In a medium saucepan, bring the water and salt to a boil.  Add the wheat berries.  Reduce the heat to a simmer, cover and cook until tender, about 1 hour. Drain and transfer to a large bowl.

Add 6 tablespoons of the vinaigrette to the warm wheat berries.  Add the orange pieces, feta, pomegranates, and parsley.  Toss to combine. Season to taste with kosher salt and freshly ground black pepper.  Serve as a side to a main dish or as a salad on a bed of arugula.  Enjoy!

Red Onion Vinaigrette

makes about 2 cups

1 Tablespoon Extra Virgin olive oil

1 medium red onion, thinly sliced

Kosher salt and freshly ground black pepper

1 garlic clove, minced

1/2 teaspoon fresh thyme leaves

1/4 cup cider vinegar

2 Tablespoons balsamic vinegar

1 Tablespoon granulated sugar

1/2 cup Extra Virgin olive oil

Heat the tablespoon of olive oil in a medium skillet over medium heat.  Add the onion slices; season with salt and pepper and sauté until tender, about 10 minutes.  Add the garlic and thyme and sauté for another 2 minutes until fragrant.  Transfer the mixture to a food processor or blender.  Add the vinegars and sugar to the onion mixture and carefully (the mixture is hot) blend until smooth.  With the motor running, add the 1/2 cup of olive oil in a steady stream and blend until smooth and emulsified.

Printed from thegalleygourmet.net