Herb and Wheat Berry Salad

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 304.5
  • Total Fat: 8.0 g
  • Cholesterol: 13.3 mg
  • Sodium: 423.0 mg
  • Total Carbs: 46.1 g
  • Dietary Fiber: 8.1 g
  • Protein: 16.1 g

View full nutritional breakdown of Herb and Wheat Berry Salad calories by ingredient
Report Inappropriate Recipe

Submitted by: MADEMCHE


adapted from 101cookbooks.com adapted from 101cookbooks.com
Number of Servings: 6


    2 cups / 13 oz / 370 g uncooked wheat berries
    1 teaspoon fine grain sea salt
    5 cups water

    1/3 cup plain yogurt
    2 teaspoons freshly squeeze lemon juice (plus zest)
    2 teaspoons good-quality white wine vinegar

    2 bunches / 1 oz fresh chives, minced
    3 tablespoons chopped fresh dill
    scant teaspoon fresh thyme leaves

    more salt and freshly ground black pepper, to taste

    6 oz / 170g (good) mozzarella or bocconcini, cut or torn into chunks


Place the uncooked wheatberries in a saucepan along with the salt and water. Bring to a boil, turn down the heat a bit, then simmer for about 50 minutes, or until the grains are cooked through, but not mushy. You'll likely have some extra liquid in the farro pot, drain the farro, but reserve the cooking liquid. In the end, you'll have about 4 cups of cooked wheatberries. Let it cool a bit, but keep in mind, this is a dish you can serve warm or at room temperature.

In a large bowl combine the cooked wheatberries with the yogurt. Add 1/4 - 1/2 cup of the (still warm) reserved cooking liquid to thin things out a bit, then stir in the lemon juice, zest, and vinegar. Stir in the herbs and mix well. Taste and salt and pepper to your liking at this point. Lastly add the mozzarella and gently toss one last time before serving warm or at room temperature.

Number of Servings: 6

Recipe submitted by SparkPeople user MADEMCHE.


Rate This Recipe