Wheatberry Salad

by Todd Leonard CEC on August 14, 2014
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 4/5


Who knew wheat was so delicious as a salad?

Serves: 16

Prep Time: 15 min

Cook Time: 120 min

Total Time: 135 min

Total Time:
Prep Time:
Cook Time:
135 min
15 min
120 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.



  • 1/3 c. lemon juice
  • 2 tbsp. Cane Sugar
  • 1 tbsp. Dijon mustard
  • 1 tsp. Iodized Salt
  • 1 tsp. garlic, minced
  • 1 tsp. THRIVE Chefs ChoiceTHRIVE Chefs Choice
  • 1/2 c. olive oil

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  1. Cook wheat in 3 times its volume of water. Salt the water and cook for 1 1/2 to 2 hours, until tender. Run under cold water and drain to cool.
  2. Reconstitute peppers, onions, and tomatoes by adding to a small bowl and covering with water. Allow to sit for 5–10 minutes or until soft. Drain excess water.
  3. Combine cucumbers, cilantro, wheat berries, mozzzarella, and reconstituted vegetables in a large bowl.
  4. For the dressing, mix all ingredients together except oil and whisk to aerate. Add oil slowly while whisking to create an emulsion.
  5. Mix dressing into salad until well coated. Allow to refrigerate for 2 hours and serve.

Yield: 8 cups