Let's eat

Wheat berry salad

(Karoline Boehm-Goodnick for The Boston Globe)
By Karoline Boehm Goodnick
October 27, 2010

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Serves 4

Wheat berries contain the entire wheat kernel except for the hull. Cook them in a large pot of water as you would pasta (time varies according to variety; 20 minutes is standard). Even fully cooked, the berries retain a pleasant crunch. Once cool, combine with tomatoes, cucumbers, and seasonings, then garnish with feta.

Salt and pepper, to taste
1 1/2 cups winter wheat berries
1 cucumber, peeled, seeded, and chopped
2 medium tomatoes, chopped
3 scallions, chopped
1/4cup chopped mint
1 clove garlic, finely chopped
Grated rind and juice of 1 lemon
3 tablespoons olive oil
3/4cup crumbled feta cheese
1. Bring a large pot of salted water to a boil. In a fine mesh strainer, rinse wheat berries with cold running water. Add berries to the boiling water and simmer for 20 minutes, or until they are tender.

2. Drain the berries into the strainer and rinse with cold running water.

3. In a large bowl, combine the berries, cucumber, tomatoes, scallions, mint, garlic, lemon rind and juice, olive oil, salt, and pepper. Toss well. Taste for seasoning, and add more salt and pepper, if you like. Garnish with feta.