Summer Wheatberry Salad Recipe

Name: Summer Wheatberry Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup soft wheatberries (any health food or natural food store will have them); 6 cups water (or vegetable stock); 1/2 teaspoon kosher salt; 1 bay leaf; 1/2 cup chopped artichoke heart; 1/2 cup quartered cherry tomatoes; 1/4 cup diced roasted red pepper; 2 tablespoons capers, rinsed and chopped; 3 tablespoons sliced scallions; 1/4 cup toasted sliced almonds; 2 tablespoons chopped fresh basil or 2 tablespoons cilantro; VINAIGRETTE; 1 teaspoon finely minced garlic; 2 tablespoons fresh lime juice (don't use bottled); 1 tablespoon white wine vinegar; 1/4 cup extra virgin olive oil; salt and pepper; 4 ounces mixed fresh greens

Servings: persons

1 cup soft wheatberries (any health food or natural food store will have them)
6 cups water (or vegetable stock)
1/2 teaspoon kosher salt
1 bay leaf
1/2 cup chopped artichoke heart
1/2 cup quartered cherry tomatoes
1/4 cup diced roasted red pepper
2 tablespoons capers, rinsed and chopped
3 tablespoons sliced scallions
1/4 cup toasted sliced almonds
2 tablespoons chopped fresh basil or 2 tablespoons cilantro
VINAIGRETTE
1 teaspoon finely minced garlic
2 tablespoons fresh lime juice (don't use bottled)
1 tablespoon white wine vinegar
1/4 cup extra virgin olive oil
salt and pepper
4 ounces mixed fresh greens

1
In a saucepan with a well-fitted lid, put the the wheatberries, water, salt and bayleaf.
2
Bring to a boil and then simmer, partially covered until the wheateberries are pleasantly chewy, which may take an hour to an hour and a half.
3
Remove the pan from the heat, discard the bayleaf, let the berries cool in the liquid.
4
When cool, drain and put the wheatberries in a large bowl.
5
Add the remaining salad ingredients.
6
Make the vinaigrette by whisking all the ingredients together.
7
Toss with the salad.
8
Let sit for about 30 minutes at room temperature.
9
To serve, arrange a handful of greens on each plate and top with a generous portion of the salad.

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup soft wheatberries (any health food or natural food store will have them), 6 cups water (or vegetable stock), 1/2 teaspoon kosher salt, 1 bay leaf, and more.

Yes, Summer Wheatberry Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Summer Wheatberry Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions