Planting seeds of health and happiness

Wheat Berry Salad!

May 28th, 2014 / cat / 0 comments


  • 1 cup wheat berries
  • 1 cup baby tomatoes, halved
  • 1/4 cup Kalamata olives, halved
  • 1 red onion, sliced
  • 2 large leeks - green stems removed, thoroughly washed and diced


  • 1/4 cup red wine vinegar
  • 1/4 tsp each salt and pepper
  • 3 cloves garlic minced
  • 1/2 cup good olive oil


  1. Preheat oven to 400 degrees F.
  2. Bring 3 cups water to a boil in a small saucepan, then add a pinch of salt, 1 cup wheat berries and reduce heat to a simmer. Cover and continue cook for 25-30 minutes or until tender. They should be chewy but not tough.
  3. Drain and add to a large serving bowl. Add 2 ts.p olive oil and a pinch of salt for added flavor.
  4. Prep leeks and onions, then place on a foil- or parchment-lined baking sheet and toss with 1 tbsp. olive oil and a pinch each salt and pepper. Bake for 23-28 minutes or until tender and golden brown. Toss halfway through for even cooking. Set aside.
  5. In the meantime, prepare dressing by combining all ingredients except olive oil in a small mixing bowl. Stream in olive oil as you whisk to emulsify. Otherwise, add all ingredients to a jar and shake vigorously to combine. Taste and adjust seasonings as needed.
  6. Add tomatoes, olives, roasted leeks and onions to the wheat berries and toss with enough dressing to coat. You’ll likely have leftover dressing.
  7. Serves 4 generously. Cover and refrigerate to keep for up to several days. The longer it sits and marinates, the more intense the flavor becomes.
  8. Additional garnishes might include hummus, pine nuts, parsley and pita chips


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