wheatberry salad

Provencal Wheat Berry Salad | Steven Dunn of Oui Chef

Generously shared by Steven Dunn via Oui Chef 


  • 1 cup wheat berries
  • A handful of pitted kalamata olives
  • About 2 dozen cherry tomatoes
  • 10 large basil leaves roughly chopped
  • 2 cups loosely packed arugula
  • 1 roasted yellow pepper
  • Shallot-Thyme vinaigrette to taste


Pre-heat the oven to 400 F degrees.

Bring 2 1/2 cups of water to a boil in a heavy bottomed sauce pan, toss in the wheat berries, give a quick stir, then turn off the heat and cover. Let the wheat berries soak like this for about an hour. Turn the burner back on, bring to a boil, then drop the heat to low, cover the pan, and let the wheat berries cook for 30-40 minutes. Start checking for doneness when a few of the grains have started to burst, and cook to the degree of doneness you prefer. I like mine al dente, with a little bite to them. When they are done, drain them thoroughly and place them in a large bowl to cool. Drizzle a little olive oil on them and stir to coat to keep them from getting sticky. Season lightly with salt and pepper. Reserve.

Quarter the pitted olives and place them in a bowl with the tomatoes. Coat generously with olive oil, and lightly season with salt and pepper. Lay these on a rimmed baking sheet and place them in the oven to roast for 25 minutes or so, until the tomato skins are nicely blistered. Remove from the oven, and add (along with any accumulated juices) to the bowl of wheat berries. Slice the roasted pepper and add to the bowl as well.

For the vinaigrette, place 1 teaspoon dijon mustard in a bowl with a pinch of salt, and a few grinds of fresh pepper. Whisk in 2 tablespoons of sherry wine vinegar (or some other kind if you prefer) until all the salt has dissolved. Slowly drizzle 6 tablespoons of EVOO into the bowl, whisking all the while to achieve a thick emulsion. Add 1 tablespoon finely minced shallot, and 1-2 teaspoons of minced fresh thyme. Check for seasoning and reserve.

Just before serving the salad, toss the arugula and chopped basil into the bowl with the wheat berries, add about half the vinaigrette and some salt and pepper, mix and taste. Add more vinaigrette and S&P to your liking.




Locally Pastured Steak with Kalamata Chimichurri Sauce | Steven Dunn of Oui Chef

Adapted from: Bon Appetit Magazine – February 2009 and made available by Steven Dunn at Oui Chef

“I love my grill.  I love the act of cooking just about anything on my outdoor grill, from the freshest swordfish, to thick, fat-marbled, beef rib-eye steaks.  Every man I know is the same, even guys that avoid cooking in their kitchens at all costs.  Put them next to a screaming hot grill and they have an almost instant primal reaction to the thing…’s like we’re all back living in a cave and trying to tame fire for the first time….” – Read the rest of Steven’s meaty musings on the Oui Chef Network and discover a world of inspiration through excellence in food making and food writing. You will not be disappointed.


  • 4 tablespoons fruity olive oil, divided
  • 4 garlic cloves, finely minced
  • 1/4 teaspoon dried crushed red pepper
  • 1 bay leaf, broken in half
  • 1/3 cup finely chopped shallots
  • 1/3 cup finely chopped fresh Italian parsley
  • 4 tablespoons roughly chopped, pitted Kalamata olives
  • 3 tablespoons red wine vinegar


Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add shallots, red pepper, and bay leaf. Stir until fragrant, about 1 minute. Add garlic and sauté, about 2 minutes. Remove from heat; stir in parsley, olives, and vinegar. Season chimichurri with salt and pepper, and add a little water by teaspoonfuls to thin as needed. Let sit at room temperature while you cook your steaks, remove the bay leaf before serving.

For the Steaks

Preheat oven to 425°F. Season steaks on both sides with kosher salt and freshly ground pepper. Brush heavy, large oven-proof grill skillet (preferably cast-iron) with vegetable oil. Heat over high heat until just smoking. Add steaks. Cook until nicely browned, about 4-5 minutes. Turn steaks and transfer skillet to oven. Roast until instant-read thermometer inserted horizontally into steaks registers 125°F to 130°F for medium-rare, about 10 minutes.


Let steaks rest at least 5 minutes. Thinly slice crosswise, and spoon chimichurri over.