Wheatberry and Barley Salad Recipe

Name: Wheatberry and Barley Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup wheatberries; 1 cup pearl barley; ½ cup red onion, finely diced; ½ cup green onion, finely chopped; 12 pint cherry tomatoes, halved; 1 tablespoon minced garlic, in oil; 1 fluid ounce red wine vinegar; 2 fluid ounces olive oil; 1 tablespoon salt; ¾ teaspoon black pepper

Servings: persons

1 cup wheatberries
1 cup pearl barley
½ cup red onion, finely diced
½ cup green onion, finely chopped
12 pint cherry tomatoes, halved
1 tablespoon minced garlic, in oil
1 fluid ounce red wine vinegar
2 fluid ounces olive oil
1 tablespoon salt
¾ teaspoon black pepper

1
Combine 3/4 gallon of water and the salt in a large pot and bring to a boil.
2
Add the wheatberries and cook at a slow boil for 30 minutes.
3
Add the barley to the pot and cook for 45-60 minutes, until tender.
4
While the grains are cooking combine the garlic, vinegar, olive oil and pepper and mix well.
5
Drain the grains and toss in the dressing while still hot.
6
Let cool and toss in the vegetables.
7
Label with the date, cover and refrigerate.
8
3 day shelf life.

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 cup wheatberries, 1 cup pearl barley, ½ cup red onion, finely diced, ½ cup green onion, finely chopped, and more.

Yes, Wheatberry and Barley 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.

Wheatberry and Barley Salad

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