Summer Wheatberry Salad

  • Yield 8 servings

Nutty, chewy, earthy wheatberries (farro) make a terrific base for a summer grain salad, this one featuring three farmstand favorites.

Teresa Blackburn

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


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



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