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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 104.5
  • Total Fat: 4.8 g
  • Cholesterol: 2.5 mg
  • Sodium: 258.4 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 2.3 g
  • Protein: 3.7 g

View full nutritional breakdown of Wheatberry Greek salad calories by ingredient
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Wheatberry Greek salad

Submitted by: BEESWING

Introduction

A whole grain salad to be served cold with greens as a first course or a whole meal. What makes this dish is the combination of wheat berries, feta and olives. Try your own combinations of vegetable like celery, scallions and tomatoes. A whole grain salad to be served cold with greens as a first course or a whole meal. What makes this dish is the combination of wheat berries, feta and olives. Try your own combinations of vegetable like celery, scallions and tomatoes.
Number of Servings: 8

Ingredients

    1 c uncooked hard red spring wheat berries (or two cups cooked)
    1/2 a European cucumber, diced
    1/2 a red or orange sweet pepper, raw, diced
    2 oz (or more) low or not fat feta crumbled
    1/4 red onion, diced
    1/4 c parsley finely chopped
    1/2 cup (or more to taste) slivered Kalamata olives
    1/2 can water packed artichokes, slivered
    Juice of half a fresh lemon or lime plus
    equal portion white balsamic or other sweeter vinegar
    2T or more good olive oil

    Strips of roasted red pepper as a garnish, salad greens as a bed.

Directions

Makes about 1/3 c per person serving for a side dish.
Cook 1 c dry wheat berries according to package - about 45 minutes. Drain and cool.
Meanwhile prep vegetables:
Dice (or process until fine) 1/4 of a red onion, 1/2 a fresh red pepper, 1/2 a long European cucumber (coarsely chopped),parsley, and artichoke. You can add celery, scallions, fresh oregano as options. Place chopped mixture in a large bowl, stir in olives, feta. In a separate bowl make the vinaigrette: combine juice and vinegar, whisk in olive oil. S&P to taste.
Pour vinaigrette over warm drained wheatberries, stir in chopped vegetable with feta and olives. Serve at room temperature or chilled. A fine side dish for picnics and BBQs or as a meal when served with salad greens .

Number of Servings: 8

Recipe submitted by SparkPeople user BEESWING.






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Member Ratings For This Recipe

  • This was exactly what I was looking for! I loaded it up with lots of veggies and ate a portion over a bed of lettuce. It is delicious and filling. I did use the juice of one whole lemon because I like the tang with the salt of the olives and fetaThank you for sharing! - 6/19/12

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