Wheatberry Salad

Four servings • 90 minutes to prepare

Note: Items in photo may be slightly different than recipe.

I know she’s a serious omnivore, but I adore the Barefoot Contessa. I love that she always reminds us to use good olive oil and she’s just a delight to have in the kitchen. This is yet another of her salad recipes, straight from the Hamptons, naturally.

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  • 1 cup hard winter wheatberries
  • Kosher salt
  • 1 cup finely diced red onion (1 onion)
  • 6 tablespoons good olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 3 scallions, minced, white and green parts
  • 1/2 red bell pepper, small diced
  • 1 carrot, small diced
  • 1/2 teaspoon freshly ground black pepper


  1. Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.
  2. Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
  3. In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.

Nutritional Information

  • 6Servings
  • 254Calories
  • 14gFat
  • 29gCarbohydrates
  • 5gProtein
  • 18mgSodium
  • 4gSugar
  • 5gFiber

This recipe inspired in part or in whole from here.

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