Wheatberry for the win

I’ve heard so much about wheatberries, but I didn’t have the chance to try them until last week. I made the most delicious grain salad that kept for days, was easy to make, and was totally satisfying. The recipe was recommended to me from my good friend Nicole, and I tweaked it just a bit. I’m thrilled she introduced me to it!

The best part about the salad is that it’s so easily customizable. We had a mediterranean version, with pita, hummus and babaghanoush on the side. But you could easily change the mix ins to suit your tastes. I know one thing for sure: this salad is coming with us on the plane when we travel in two weeks .

Mediterranean Wheatberry Salad


  • 1 cup uncooked wheatberries
  • 1 cup packed arugula leaves
  • 1 cup finely chopped red bell pepper
  • 3 tablespoons finely chopped sun-dried tomatoes, packed without oil
  • 2 cups chickpeas, fresh or 15 oz can
  • 5 grilled and marinated artichoke hearts
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons chopped pistachios
  • Feta, optional
  • Kalamata olives, optional


Cook barley according to package directions, omitting salt. Soak sundried tomatoes in warm water until soft. Combine wheatberries, arugula, bell pepper, tomatoes, artichoke hearts, and chickpeas in a large bowl.

Combine lemon juice, oil, salt, and crushed red pepper, stirring with a whisk. Drizzle over barley mixture, and toss. Sprinkle with pistachios. Top with feta and kalamata olives, if desired.

Serve with warm pita and hummus.

This salad keeps for days – but you might want to freshen the arugula as it starts to wilt. Make this! You won’t be disappointed!


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