Wheat berries are these little nuggets with lots of chew and a hint of nuttiness and a hint of sweetness. Sounds delicious right?


But for real.

Wheatberries are: the entire entire wheat kernel except for the hull, composed of the bran, germ and endosperm (source)

Who wouldn’t like the sperm of the wheat? 🙂


This recipe is easy to make and very versatile. I threw together what I had in my fridge but would gladly add more veggies next time.


Sumer Wheatberry Salad

  • 1 cup hard winter wheatberries
  • 1 cup finely diced onion (1 onion)
  • 3 tablespoons good olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon white vinegar
  • 1 tablespoon honey
  • 1/2 red bell pepper, small diced
  • 1 diced cucumber
  • 1tomato, diced
  • 1/2 teaspoon freshly ground black pepper

  1. Place the wheatberries and 3 cups of boiling water in a pan and cook, uncovered, over medium heat for approximately 45 minutes, or until they are soft. Drain
  2. Saute the onion in 1 tablespoons of olive oil and a few tablespoons of water, over medium-low heat until translucent, approximately 5 minutes.
  3. Turn off the heat and add the remaining 2 tablespoons olive oil and the balsamic vinegar.
  4. In a large bowl, combine the warm wheatberries, sauteed onion, tomato, cucumber, red pepper, salt, and the pepper.
  5. Allow the salad to sit for at least 30 minutes.
  6. Season with salt and pepper.
  7. Drizzle with honey and white balsamic, to taste, and serve at room temperature.