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Summer Wheatberry Salad

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“This salad is healthy, hearty, and absolutely delicious. It gets better as it sits, so I try to make it the day before I serve it. Stores well. Makes a nice light summer meal, or a different accompaniment to BBQ, or maybe roasted meats. It also makes a great part of an all-vegetarian meal.”
1hr 50mins

Ingredients Nutrition


  1. In a saucepan with a well-fitted lid, put the the wheatberries, water, salt and bayleaf.
  2. Bring to a boil and then simmer, partially covered until the wheateberries are pleasantly chewy, which may take an hour to an hour and a half.
  3. Remove the pan from the heat, discard the bayleaf, let the berries cool in the liquid.
  4. When cool, drain and put the wheatberries in a large bowl.
  5. Add the remaining salad ingredients.
  6. Make the vinaigrette by whisking all the ingredients together.
  7. Toss with the salad.
  8. Let sit for about 30 minutes at room temperature.
  9. To serve, arrange a handful of greens on each plate and top with a generous portion of the salad.

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