Wheat Berry and Grape Salad

Wheat berries were among the first of the whole grains that became popular to cook with. Now we also cook with spelt, quinoa, farro, freekeh, and more. All of these can be substituted for wheat berries in this light, summery salad. The grapes add just a hint of sweetness—paired with the salty cheese, the flavors are perfectly balanced.

While the wheat berries take quite a while to cook, you can easily make them a few days ahead of time and store in the refrigerator until you’re ready to use. Just remember to bring them to room temperature before you assemble the salad.

SERVES 4

1 cup wheat berries

1 teaspoon kosher salt, plus more for seasoning

3 tablespoons extra-virgin olive oil

3 tablespoons lemon juice

1 cup seedless red grapes, halved

1 large romaine lettuce, halved lengthwise, then cross-cut into ½-inch slices (about 4 cups)

2½ ounces ricotta salata cheese, shaved with a cheese slicer; or crumbled feta cheese

3 tablespoons fresh chives cut into ¼-inch lengths

Freshly ground black pepper

Place the wheat berries in a strainer and rinse thoroughly under cold running water.

In a large pot, bring 8 cups of water to a boil and add the salt. Add the wheat berries and return to a boil. Reduce the heat and simmer until the grains have started to open and are al dente, about 1¾ hours, and drain.

Transfer the wheat berries to a large bowl and toss with the olive oil and lemon juice. Let sit for at least 1 hour or as long as overnight.

Just before serving, add the grapes and romaine to the wheat berries and toss. Add the cheese and chives and stir to combine. Season with salt and pepper and serve.