By Soni Sinha
This salad is great for picnics. No fuss. No mayo or dairy to worry about since it has an oil and vinegar base. I especially like it the next day after the flavors have had time to develop fully.
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Wheatberry Salad
- Total Time: 60 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
A hearty and healthy salad perfect for potlucks or a light lunch. Make extra for a tasty snack!
Ingredients
- 2 cups (473 ml) hard winter wheatberries
- 6 cups (1419 ml) vegetable broth
- 1/4 cup finely diced red onion
- 1/4 cup olive oil
- 2 Tablespoons balsamic vinegar
- 1/2 cup roasted red peppers, finely diced
- 1/4 cup carrot, finely diced
- salt and pepper
Instructions
- Place the wheatberries and broth in a saucepan and bring to a boil. Reduce heat and continue cooking until wheatberries are softened but still chewy (about 45 minutes). Drain.
- While wheatberries cook, mix together in a medium-sized bowl 2 tablespoons of oil, vegetables, and vinegar.
- Add cooked, drained wheat berries and as much of the remaining oil as needed to coat and moisten the berries.
- Marinate salad for a minimum of 30 minutes before serving.
Notes
- To speed up cooking time, soak the wheatberries in water for at least 4 hours or overnight before cooking.
- For a richer flavor, use a higher-quality olive oil, such as extra virgin.
- Store leftover salad in an airtight container in the refrigerator for up to 5 days; the flavors will meld even more.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 200
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 10
- Protein: 5
Frequently Asked Questions
How do I cook wheatberries so they are tender but still chewy?
Simmer wheatberries in plenty of salted water for 45 to 60 minutes until they are tender but still have a pleasant chew. Drain them well and spread on a sheet pan to cool so they don’t clump together. 
Can I cook the wheatberries ahead of time?
Cooked wheatberries keep in the refrigerator for up to five days. This makes them a great prep-ahead ingredient. Just bring them to room temperature before tossing with the other salad components.
What can I substitute for wheatberries if I can’t find them?
Farro or spelt have a similar nutty flavor and chewy texture. Both cook in less time than wheatberries, so check them after about 25 to 30 minutes.
