Serves 4.

1 cup wheat berries

6 tbls. olive oil, divided

1 large yellow onion, halved and thinly sliced

1 tbl. chopped fresh thyme

2 cups green and red seedless grapes, halved

1 cup baby arugula, washed and dried

1 garlic clove

1/2 tsp. kosher salt

3 tbls. red wine vinegar

1/4 tsp. Aleppo pepper or pinch cayenne

1/2 cup crumbled feta cheese

1. Cook the wheat berries in a pot of boiling, salted water until they are cooked but still quite crunchy, about 55 to 60 minutes. Drain and transfer to a large bowl.

2. Meanwhile, heat 5 tablespoons of the oil in a large, heavy skillet over medium heat. Add the onions and cook, stirring frequently, until they are dark brown, about 25 to 30 minutes.

3. Stir the onions into the drained wheat berries and cool slightly. Stir in the thyme, grapes and arugula.

4. For the dressing: Using a chef’s knife, mash and chop the garlic on a cutting board with the salt until it becomes a paste. Transfer to a bowl and add the vinegar, pepper and remaining tablespoon of oil. Blend well and pour over the salad. Mix well, sprinkle with feta and serve.

Nutritional analysis per serving: 403 calories; 7.6 grams protein; 42 grams carbohydrate; 25 grams fat; 53 percent calories from fat; 17 milligrams cholesterol; 456 milligrams sodium; 7 grams fiber.