Wheat Berry Salad

Have you ever eaten wheat berries? They are the entire wheat kernel (except for the hull), composed of the bran, germ, and endosperm. The ones I purchased were in the bulk department of a healthier chain grocery store. Measure 2 cups of dry berries, then rinse. Cook them in a pressure cooker for 45 minutes (including the time it takes for the cooker to get up to pressure). Once the cooker is cooled and ready to open, let them sit for another 20 minutes before pouring them out into a mesh strainer, rinsing with cold water and left in a bowl to cool down. Then pour 1-2 tablespoons of good quality olive oil and mix. Place in the refrigerator, and while they are chilling chop the remaining ingredients to add to the salad.
Chopped green onion
Diced red bell pepper
Chopped sun-dried tomatoes (not in oil)
Sliced zucchini
Fresh chopped Italian parsley
Fresh chopped basil
more olive oil
Cubed sheep milk feta
Raw pine nuts


Now, make a red wine vinegar dressing to pour over the salad.


2 cloves pressed garlic

1 tsp Dijon mustard

1/2 tsp dried oregano

1/4 cup red wine vinegar

1/4 to 1/3 cup olive oil

salt & pepper


Put all ingredients in a pint size mason jar, then shake vigorously.

Pour over wheat berry salad and enjoy! The left over salad is great tasting and stays fresh for 3 days!

This salad would be great to take on a picnic or to a party!