Originally from Gourmet magazine, July 1994. Prep time: 45 minutes. Serves 8 to 10.
Ingredients
- 1 cup wheat berries
- 1 cup pearl barley
- 1 small red onion, chopped fine
- 2 garlic cloves, minced and mashed to a paste with ½ teaspoon salt
- ¼ cup balsamic vinegar
- ¼ cup olive oil (preferably extra-virgin)
- 6 scallions, chopped fine
- 1½ cups cooked corn (cut from about 2 large ears) (I use frozen corn)
- ½ pound smoked mozzarella cheese, diced fine
- 1 pint vine-ripened cherry tomatoes, halved
- ½ cup chopped fresh chives
Directions
- Stir wheat berries into a kettle of salted, boiling water. Cook at a slow boil for 30 minutes.
- Stir in barley and cook grains at a slow boil 40 minutes While grains are cooking, in a large bowl stir together onion, garlic paste, vinegar, and oil. Drain grains well and add to onion mixture. Toss mixture well and cool.
- Add scallions, corn, mozzarella, tomatoes, and chives. Add salt and pepper to taste, and toss well.
Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
Berries are whole grains that have been minimally processed--they have been hulled but still have the bran and germ intact.