Mediterranean Wheat Berry Salad

Servings 5
Author Tempie


  • 1 cup of hard wheat berries ( I used hard spring wheat berries)
  • 1 small red bell pepper , finely diced
  • 1/4 cup chopped red onion
  • 1 clove of garlic , minced
  • 12 pitted kalamata olives , finely chopped
  • 1 cucumber , peeled and diced
  • 1/3 cup feta cheese crumbles
  • 3 tbsp . fresh lemon juice
  • 2 tbsp . extra virgin olive oil
  • 1/4 tsp salt for cooking wheat berries , plus salt & pepper to taste


  • Bring four quarts of water to boil in a large sauce pan. Add in the wheat berries and 1/4 teaspoon of salt. Reduce heat to low, partially cover, and simmer, stirring often until tender, about an hour. They should still be a little chewy. Drain and place into a bowl to cool (about 30 minutes).
  • When cool, add in the peppers, olives, red onion, garlic, and cucumber. Toss to combine.
  • Add in the feta cheese Add salt and pepper to taste and toss together again.
  • Serve at room temperature.


This can be made ahead of time, and will keep tightly covered in the fridge for two days. Bring to room temp. before serving.