The first time I had this salad I was in Ann Arbor, Michigan visiting my daughter.

We went to this great deli called Zingermans and I had to try to make it.

This salad can be made a couple of days ahead and it  still tastes great.

2 cups of wheatberries

6 chicken bouillon cubes

1/2 to 3/4 cups dried cherries

2 large diced red or white onions

2 cloves minced garlic

4 tablespoons butter

8 tablespoons oil

8 tablespoons white balsamic vinegar

One cup chopped parsley

One diced big roasted red pepper

16 ripe olives

6 diced scallions

salt and black pepper

Boil six cubes of water with the chicken cubes. Make sure the cubes are melted.

Add the wheatberries.

Cook without a cover on low heat for about 45 minutes.

Add the dried cherries about ten minutes before the wheatberries are done so they soften.

The wheatberries should still be a little chewy.

Drain the wheatberries.

Pour them into a bowl and add the vinegar then the oil and toss.

Saute the onions and garlic in the butter till they are soft.

Add everything to the wheatberries including the red pepper,scallions,onion mixture and parsley.

Taste to check if you need more salt and pepper.

Garnish with olives.

You can add hot peppers or feta cheese.

This is a great summer salad because it travels well and tastes best when it isn’t cold.

Published by cmangoff

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