Summer Wheat Berry Salad

July 15, 2014 | Permalink

A healthy and fresh summer salad with tender wheat berries and lots of crunchy vegetables. 

PREP TIME: 50 minutes
TOTAL TIME: 1 hour
SERVINGS: Serves 6.

2 cups dry wheat berries, cooked until tender
1 (15 oz.) can Muir Glen Organic Diced Tomatoes with Italian Herbs
1/2 red pepper, diced
2 ears sweet corn, boiled
1/2 cucumber, seeded and diced
1 red jalapeno, seed and minced
2 tablespoons olive oil
2 tablespoons fresh basil, slivered
Hot sauce (opt. garnish)
Salt and pepper


  1. Bring a large pot of salted water to a simmer. Dunk in the ears of sweet corn and let them boil for 2 minutes. Then remove them and let them cool. After the corn has blanched, add in the wheat berries and let them cook until tender, about 45-50 minutes.
  2. While wheat berries cook, dice red pepper, cucumber, red jalapeno, and cut the kernels off the corn.
  3. When wheat berries are done cooking, stir in the Muir Glen Organic Diced Tomatoes with Italian Herbs (with liquid) and olive oil. Then stir in fresh vegetables and season the salad well with salt and pepper.
  4. Serve salad with slivered basil on top and a dash of hot sauce (optional).

Salad will keep well for a week in the fridge.

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