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Wheat Berry Salad with Summer Vegetables and Garden Herbs


½ cup                           Wheat berries, rinsed

1 tablespoon                Olive oil

1 cup                           Summer squash, chopped

1 cup                           Zucchini, chopped

½ cup                           Red onion, finely chopped

1 tablespoon                Garlic, chopped

1 cup                           Fresh tomatoes with juices, chopped

¼ cup                           Fresh Basil, chopped

2 tablespoons               Olive oil

2 tablespoons               Red wine vinegar

2 tablespoons               Fresh lemon juice

2 tablespoons               Fresh parsley, chopped

1 tablespoon                Fresh oregano, chopped

To taste                        Salt

To taste                                    Pepper

Serves four generously



  1. In a large saucepan, add the wheat berries to 4 cups of water.
  2. Boil for 2 minutes, reduce heat, cover and simmer for 75 minutes.
  3. When cooked, the berries should split open and be chewy in


  1. Drain and refrigerate. It is best to cook the berries the day

before use.

  1. In a medium saucepan, add the first tablespoon of olive oil and

heat over medium heat. Add the squash, zucchini, red onion and

garlic, and sauté for approximately 5 minutes or until slightly soft.

  1. Add the squash mixture and tomatoes to the wheat berries, and

mix well.

  1. In a small bowl whisk together the basil, remaining 2 tablespoons

of oil, vinegar, lemon juice, parsley and oregano.

  1. Pour the dressing over the wheat berry mixture, and toss to coat.
  2.  Add salt and pepper to taste, mix well and serve or refrigerate.


Wheat berries are whole, unprocessed wheat kernels. They have a chewy, firm texture and nutty flavor. They are easy to store and are versatile to keep on hand in the pantry. Cook wheat berries ahead, and store in the refrigerator or freezer

to add to soups, salads or to stir up a quick side dish.


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