Whole wheat berry recipes are super simple and this recipe comes together in minutes — especially when you make ahead the wheat berries and freeze them or keep them in the refrigerator. Because the wheat berries are a neutral (plain) base for a bowl or salad (like rice), they go with most everything! This is an easy recipe to play around with to add your own favorite vegetables!This recipe can be served with warm wheat berries or chilled wheat berries.If you've never cooked wheat berries, scroll up in the post to learn how (or check the NOTES below).
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Salad
Cuisine: American
Servings: 4
Calories: 357kcal
Author: LittleCooksReadingBooks.com
Ingredients
3cupsboiled wheat berriescooked wheatberries*
1/2cupchopped red onion or green onion
1/2cupchopped English cucumber
1cupcherry tomatoeshalved
1/2cupchopped bell pepperscolor of choice, we used yellow
1/2cupyour favorite balsamic vinaigrette
2-ouncescrumbled Fetaabout 1/2 cup
Salt and pepperto taste
Instructions
In a large serving bowl, add cooked and drained wheat berries and the vegetables.
Pour balsamic vinaigrette over wheat berries and vegetables. (You may find that you like more or less dressing, so adjust it to your taste.) Toss and gently stir until wheat berries and vegetables are completely coated.
Salt and pepper, to taste. (Remember, feta is salty, so you may not need as much salt as usual.)
Add crumbled feta cheese on top. Serve immediately. Store leftovers in an air-tight container in the refrigerator for up to 5 days. (The vegetables may get soggy before then, so keep an eye on them.)
Notes
*1 cup of dry wheat berries makes around 3.5 cups of cooked wheat berries. Boil dried wheat berries in salted water for 45 minutes to 1 hour, or until they are chewy. (They will not get soft like rice, but will retain a firmness. They should not be crunchy.)LEARN HOW TO COOK WHEAT BERRIES HEREThis recipe is also great on lettuce as a wheatberry salad or wrapped in a tortilla or pita!