For the vinaigrette (makes 1 cup):
2 teaspoons olive oil
1 medium red onion, thinly sliced
1 clove garlic, minced
1/2 teaspoon fresh thyme leaves (from about 3 sprigs)
1/2 cup extra-virgin olive oil
1/4 cup cider vinegar
2 tablespoons balsamic vinegar
4 teaspoons sugar
1/2 to 1 teaspoon salt
Black pepper
For the salad:
1 cup wheat berries
2 medium blood oranges, or other citrus fruit
3 ounces feta cheese, cut into chunks
Handful of flat-leaf parsley, chopped
Optional: 1 cup diced fennel, diced radishes, sliced green onions, or diced celery
To make the vinaigrette: Heat 2 teaspoons of olive oil in a skillet 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 tall-sided container, along with the vinegars, extra-virgin olive oil, sugar, salt, and a few grinds of fresh pepper. Use an immersion blender to blend until smooth. (Alternatively, blend in a blender or food processor.) This dressing will keep refrigerated for several weeks.
To make the salad: Bring 4 cups of water to boil in a medium saucepan. Add a teaspoon of salt and the wheat berries. Reduce to a simmer and cook until the wheat berries are tender, about 25 to 30 minutes. Drain.
In a medium bowl, combine the warm wheat berries with 6 tablespoons of the vinaigrette. Stir to combine. Cut the blood oranges into segments (supremes) and dice small. Add the orange pieces, feta, parsley, and any additional vegetables to the wheat berries. Toss and serve.
Leftovers will keep refrigerated for one week.