Wheat Berry & Barley Salad

"This recipe comes from Central Market. It has very bright, bold flavors and the chewy texture of the wheat berries makes this salad very interesting and different. I like to add fresh basil to the salad because it always goes great with mozzarella and tomatoes! This recipe makes a lot, the grains really expand! Unless I'm bringing it to a party I like to cut the recipe in half."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 20mins
Ingredients:
11
Serves:
8-10
Advertisement

ingredients

Advertisement

directions

  • Bring a pot of salted water to a boil. Add wheat berries. Return to a boil, then reduce heat to a simmer and cook for 30 minutes. Add barley and continue to simmer for another 30-40 minutes, or until grains are tender, but still firm. Meanwhile, combine red onion, garlic, vinegar and oil in a large bowl. Drain grains and add to onion mixture. Toss well and cool. Add green onions, corn, mozzarella, tomatoes and salt and pepper. Toss well. Salad may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Great! I made this a while back and made only half the recipe which still made a whole lot. One thing I did differently was that I always soak the wheat berries for several hours before I cook them (typically overnight). I had the standard mozarella from the grocery story. This was delicious. I will definitely make it again - and it could be changed up with different vegetable ingredients. Thanks for posting!
     
  2. This was healthy and tasty, but I think I'd use less onions if I make it again. It's very filling and perfect for summer!
     
  3. This salad was SOOOO GOOOOOD!!! I'd never tried wheat berries before, and I really loved it. It was delicious and healthy, a dish that feels good to eat. Great to just have in the fridge if you get hungry and need something quick , healthy and filling. Thanks for posting a fantastic recipe, ALIONO!! UPDATE: I made this again, halving the recipe with the left over barely and wheatberries from the first time I made it. I made a few changes; this recipe is very versatile. I didn't have corn or mozzarella, so I subbed blanched asparagus and chunks of good parmesan. It is SO GOOD!!!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes