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

Another whole grain salad recipe courtesy of The Kitchn. While it was good, the problem is that there is way too much vinaigrette for this recipe, and like the poster said, there might be a little something missing. The parsley doesn’t quite make up for it. I don’t know if basil would do the trick, or perhaps avocado (again). Since I have trouble finding blood oranges, I decided to just make this recipe now with regular oranges. Maybe when the blood oranges are in season, I’ll try my luck again. I do like having whole grains like this, though, and this makes for a healthy dinner.

For the vinaigrette
1 medium red onion, sliced thinly
1 clove garlic, minced
½ tsp fresh thyme leaves (from about 3 sprigs)
½ cup plus 2 tsp olive oil
¼ cup cider vinegar
2 Tbsp balsamic vinegar
4 tsp sugar
½ to 1 tsp salt
pepper



Heat 2 tsp of the oil in a fry pan over medium heat. Add the onions, season with salt and pepper, and cook until soft, about 10 minutes. Add the garlic and thyme and cook another 1 to 2 minutes.
Transfer the onion mixture to a blender or food processor. Add the vinegars, ½ cup of the olive oil, sugar, salt, and a few grinds of fresh pepper. Blend until smooth and set aside.



For the salad
½ cup soft wheat berries
2 (blood) oranges, sectioned
3 ounces feta cheese, cut into chunks (or lactose-free equivalent)
handful of flat-leaf parsley, chopped

Bring 4 cups of water to boil in a medium sauce pan. Add a sprinkle of salt and the wheat berries. Cook uncovered until tender, about 25 to 30 minutes. Drain.

In a medium bowl, combine the wheat berries with 3 Tbsp of the vinaigrette. Stir to combine. Add the orange sections, feta, and parsley. Toss and serve.