1 cup wheat berries

1 cup pearl barley (not quick cooking)

1 small red onion, chopped fine

2 garlic cloves, minced and mashed to a paste with ½ teaspoon salt

1/4 cup balsamic vinegar 

1/4 cup extra-virgin olive oil

6 scallions, including green tops, chopped fine

1 1/2 cups cooked corn

8 ounces smoked mozzarella cheese, diced fine

1 pint cherry or grape tomatoes, halved

1/2 cup chopped fresh chives

salt and freshly ground pepper to taste

 

Bring a large pan of salted water to a boil; stir in wheat berries and cook at a slow boil, 30 minutes. Stir in barley; cook grains at a slow boil 40 minutes more. While grains are cooking, in a large bowl stir together onion, garlic paste, vinegar and oil. Prepare other ingredients and set aside. When grains are done, drain well and add to onion mixture. Toss well and cool. (May be made 1 day ahead to this point.) Add scallions, corn, mozzarella, tomatoes, chives, salt and pepper; toss well. Serve at room temperature.

 

Serves 8 to 10 as a side dish but could be enjoyed as a main dish.