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Wheatberry Salad


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  • 1 cup hard winter wheatberries
  • Kosher salt
  • 1 cup finely diced red onion
  • 6 TBSP olive oil, divided
  • 2 TBSP balsamic vinegar
  • 3 scallions, minced, white and green parts
  • 1/2 red bell pepper, small diced
  • 1 carrot, small diced
  • 1/2 tsp fresh black pepper


Servings 6


Step 1

Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for about 45 minutes, or til they are soft. Drain.
Saute the red onion in 2 TBSP oil over medium-low heat til translucent, about 5 minutes. Turn off the heat and add the remaining 4 TBSP (1/4 cup) olive oil and balsamic vinegar.
In a large bowl, Combine the wheatberries, sauteed onions, scallions, red bell pepper, carrot and 1/2 tsp salt and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season to taste and serve at room temp.


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