Summer Wheatberry Salad

Summer Wheatberry Salad
Teresa Blackburn
  • Yield: 8 servings

Add toasted almonds, fresh mint and a lemony vinaigrette, and you’ve got a fresh, new summer side.


1cup semi-pearled farro
3/4cup shaved corn kernels (2 medium ears)
3tablespoons fresh lemon juice
2tablespoons extra-virgin olive oil
1 1/4teaspoons coarse salt
1/4teaspoon minced fresh garlic
1cup quartered cherry tomatoes
1cup diced peaches
1/3cup thinly sliced green onions
3tablespoons chopped fresh mint
1/3cup sliced almonds, toasted


  1. Bring a pot of salted water to a boil. Add wheatberries; cook until tender but still chewy, 15 to 18 minutes. Add corn kernels; cook 2 minutes more. Drain, rinse under cold water, and drain well again. Transfer to a large bowl.
  2. Combine lemon juice, oil, salt and garlic in a small bowl. Add to wheatberries, along with tomatoes, peaches, green onions and mint; toss well to combine. Toss in almonds just before serving.

Nutritional Info *per serving

  • Calories 164
  • Fat 6g
  • Cholesterol 0mg
  • Sodium 375mg
  • Carbohydrate 23g
  • Fiber 3g
  • Protein 5g