Ina Garten's Wheatberry Salad

Total Time
Prep 50 mins
Cook 0 mins

I saw Ina make this today - posted here for my salad cookbook.

Ingredients Nutrition


  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.
  2. Drain.
  3. 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.
  4. 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.
  5. Season, to taste, and serve at room temperature.
Most Helpful

With one small exception, I made this recipe as given ~ I did, however, shred a medium-size carrot instead of dicing a small one! The result was a great tasting salad, & I'm sure that wheatberries will be getting more & more of my attention in the future! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in the current Pick A Chef event]

Sydney Mike April 01, 2010