Prep time
Cook time
Total time
Recipe type: hearty salad
Serves: 4-6 servings
  • 1 lb. dried wheat berries (about 2 cups)
  • 1 tsp. cumin
  • salt and pepper
  • 1 large shallot, minced
  • 3 garlic cloves, minced
  • about ¼ C. olive oil
  • ¼ C. champagne, rice wine or white wine vinegar
  • 1 lb. ripe tomatoes (I like cherry tomatoes as they keep their shape but any tasty tomato will do), halved or cut into manageable cubes
  • 1 cucumber, peeled and cut into bit-sized pieces
  • 3 or 4 ears of corn, kernels cut off cobs
  • ½ C. cilantro or basil (or combination of both), roughly chopped
  • 1½ C. spinach
  • juice and zest of 1 large lemon
  • Optional Toppings: grilled salmon or Andouille sausages, feta
  1. Put quinoa in pot large enough to accommodate an additional 5 cups of water.
  2. Add cumin and large pinch salt. Bring to a boil and then reduce to a simmer until wheat berries are al dente but not too hard; I like them with the slightest bit of tender under a considerable chew.
  3. While the wheat berries are cooking, prepare the vinaigrette. Add oil, shallots and garlic to pan, and saute until just golden. Deglaze with vinegar and set aside.
  4. Put all other ingredients in a bowl, and salt and pepper liberally.
  5. If there is any water left in the pan, strain off water and add warm wheat berries to bowl of ingredients. Add lemon zest and juice and toss. Season to taste with salt and pepper and serve.
  6. If desired, top with grilled salmon, sausages, tofu or feta.
Recipe by Portland Sampler at https://portlandsampler.com/picnics-and-potlucks-wheat-berry-salad-with-salmon-corn-and-tomatoes/