Wheatberry Salad

So the boyfriend and I have been buying pre-made Wheatberry Salad at our local grocery store’s deli counter, and finally decided we could do it better ourselves — and healthier and cheaper, too!


There is definitely less sugar in our version than the store-bought one, and a much higher veggie-to-grain ratio.  We like it that way. I think this is definitely going to be a new staple around here, especially for the summer months.

For those of you scratching your heads in wonder in the bulk aisles: the wheatberries we picked up are hard winter wheat, higher in protein than the soft wheat varieties.

Wheatberry Salad

A Boyfriend Recipe, Serves 4


  • 2 1/2 c. water
  • 1 c. hard winter wheatberries, rinsed

Veggies & Tasty Add-Ins

  • 1/3 onion, finely diced
  • 2 mini cucumbers, chopped
  • 8 cherry tomatoes, quartered
  • 6 artichoke hearts (we use from a jar, drained), thinly sliced
  • 4 sundried tomatoes (also from a jar, drained), finely chopped
  • 1 red bell pepper, diced
  • 1/2 bunch of parsley, chopped
  • 1 can chickpeas, rinsed and drained
  • 1 oz. feta cheese, cut into small cubes


  • zest of 1/2 a lime
  • juice of 1 lime
  • 1 Tbsp. olive oil
  • salt & pepper, to taste

Prepare Wheatberries: In a pot over high heat, bring water to a boil.  Add wheatberries and bring back to a boil.  Reduce heat to a simmer, and let cook for 45-50 minutes or until tender.  Drain and let cool.

Combine Salad: In a large bowl, combine cooked wheatberries with Veggies & Tasty Add-Ins.

Mix Dressing: Mix dressing ingredients in a small bowl.  Check that you like the flavours, and adjust if necessary.

When ready to serve, toss salad with dressing and enjoy!


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Categories: Main Course, Salad, Side Dish, Vegetarian


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9 Comments on “Wheatberry Salad”

  1. Jacquie
    May 19, 2010 at 11:07 am #

    This looks great, as usual….thanks! I luv wheatberries but admit to eating them mainly as a morning meal, same as porridge.

    Will definitely give this a go….Hugs!

  2. May 20, 2010 at 12:40 pm #

    Beautiful! But what are wheatberries? I don’t think I’ve ever had them before. What do they taste like? I’d love to adapt this salad maybe using something I can find in Mexico.

    • May 20, 2010 at 5:54 pm #

      Wheatberries are the whole (but hulled) wheat kernel… you grind them to make wheat flour!

      I bet you could make a similar salad with any other grain… brown rice would be quite similar in texture/taste/size, smaller grains like quinoa or couscous could also be yummy!

      What grains are easy for you to get in Mexico? Inquiring minds now want to know!

    • May 20, 2010 at 5:55 pm #

      Oooh, Israeli couscous would be good too, but not sure if you can get that either…

  3. May 20, 2010 at 7:42 pm #

    Thanks for the ideas! Most grains aren’t really available here, sadly. Found millet once at my local Korean grocery store. And I can find quinoa at one of the organic stores, usually, and wild rice. My supermarket doesn’t carry anything except rice, white and brown. I miss all the variety that’s available in the States! But on the other hand, it’s *so* worth it when I get to bite into buttery avocado all year round… 🙂

    I do miss some of the more toothsome grains, like bulgur. Will have to try to smuggle some back during my next trip to the States.

    • May 20, 2010 at 8:10 pm #

      I must say, you’re only allowed to complain about grains if you send me all the good stuff: papaya, mango, plantains, oooooooooooh the avocados.

      And your lemons! How do they taste like that?!

      Yeah, you just don’t get to complain 😉

  4. fran
    May 21, 2010 at 6:50 am #

    Will make today!—just happen to have some wheatberries in the cupboard….

    thks looks great

    • May 21, 2010 at 6:54 am #

      YAY! I think you’ll love it.

      You can also cut down on the cooking time by soaking the wheatberries in advance… I haven’t experimented with that yet, but it seems to be the recommendation in most books.

      I’d love to hear how it turns out for you!


  1. Orzo with Garlic Scape Pesto « The Kitchen Operas - July 8, 2010

    […] Wheatberry Salad […]

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