Wheat Berry Salad

By Margi Lenga Kahn

Substitute oven-roasted or grilled vegetables for the raw ones for a completely different version of this dish. 


  • 3 cups water
  • 1 cup wheat berries  
  • Pinch of salt 
  • 16 Kalamata olives, pitted and chopped (optional)
  • 1/4 cup chopped red onion 
  • 1/4 cup coarsely chopped cucumber,  
  • 1/3 cup crumbled feta cheese
  • 1 small green or red pepper, coarsely chopped
  • 1/4 tsp. dried oregano, or 1 tsp. finely chopped fresh 
  • 1/4 tsp. dried thyme, or 1 tsp. finely chopped fresh
  • 4 tbsp. extra virgin olive oil
  • 2 tbsp. balsamic vinegar
  • Salt and freshly ground black pepper, to taste

Bring water to boil in large pot. Add wheat berries to water, cover and simmer for 45 minutes to 1 hour, or until tender with just a bite. Drain berries in a colander and transfer them to a large serving bowl. 

Add all remaining ingredients and stir well to combine. Add salt and pepper to taste and serve. 

This dish can be prepared 1 day ahead.  Cover and refrigerate.  Let stand at room temperature for 30 minutes before serving. 

Serves six as a side dish.