Wheatberry Salad with Strawberries and Basil
- 1 cup wheat berries
- 2 cups water
- 1 cup strawberries, sliced
- 1 cup baby spinach or arugula
- 1 small cucumber, sliced thinly
- ⅓ cup goat cheese crumbles
- ¼ cup fresh basil leaves
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- salt and ground black pepper to taste
- Heat a pot over medium-high heat. Toast the wheat berries in the pot until fragrant, 2 to 3 minutes.
- Pour water over the wheat berries, stir, and bring to a boil. Reduce heat to medium-low and place a cover on the pot.
- Simmer until the wheat berries are soft and chewy, 45 minutes to 1 hour. Check the berries often and add more water as needed (¼ cup at a time). Spread wheat berries onto a platter to cool.
- Toss cooled wheat berries with strawberries, spinach, goat cheese, and basil in a large bowl. Drizzle olive oil and vinegar over the salad; season with salt and pepper to serve.
What others are saying
Jenny J says:
I added tuna to this wheatberry salad and used arugula. I also did a lemon vinaigrette for the stressing. I thought it was really good with the strawberries.
Monica Allen says:
Delicious, but it took more time than I would liked to have spent on making salad. Wondering if I can cook the wheat berries in a pressure cooker next time? I added watermelon in addition to strawberries, it was really good.
Jordan Clark says:
I usually soak wheat berries over night, I didn't know that wasn't a requirement to cook them! I did sort through the wheat berries and rinse with cold water before cooking. These turned out great with the perfect chewy texture.
Greg Jones says:
My wife asked me to make this salad for the both of us and it was surprisngly delicious. The bitterness of the arugula paired nicely with the berries. This is a light and refreshing salad that I would enjoy making again.
Jessica Scott says:
I tried this and it was such a delicious salad! I used my spiralizer to thinly slice the cucumber, it works perfectly. So refreshing and light.