You are here: Home » Recipes » Summer Wheatberry Salad Summer Wheatberry Salad Recipe by Laraine Perri 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 PrintEmail Add toasted almonds, fresh mint and a lemony vinaigrette, and you’ve got a fresh, new summer side. Ingredients 1 cup semi-pearled farro3/4 cup shaved corn kernels (2 medium ears)3 tablespoons fresh lemon juice2 tablespoons extra-virgin olive oil1 1/4 teaspoons coarse salt1/4 teaspoon minced fresh garlic1 cup quartered cherry tomatoes1 cup diced peaches1/3 cup thinly sliced green onions3 tablespoons chopped fresh mint1/3 cup sliced almonds, toasted Instructions 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. 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.