Wheat Berry Salad with Corn & Tomatoes

Wheat Berry Salad with Corn & Tomatoes

3.8 of 5 (16)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 177.4
  • Total Fat: 10.8 g
  • Cholesterol: 12.5 mg
  • Sodium: 68.0 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 2.0 g
  • Protein: 5.3 g

View full nutritional breakdown of Wheat Berry Salad with Corn & Tomatoes calories by ingredient
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A hearty salad made with wheat berries, this is a fantastic potluck contribution. A hearty salad made with wheat berries, this is a fantastic potluck contribution.
Number of Servings: 4


    1 cup wheat berries
    1 small red onion, chopped fine (about 1/4 cup)
    1 garlic clove, minced
    2 Tbsp. balsamic vinegar
    2 Tbsp. extra-virgin olive oil
    1 1/2 cups cooked corn (frozen, or cut from 2 fresh ears and steamed)
    1/2 cup smoked mozzarella cheese, diced
    1 pint vine-ripened cherry tomatoes, halved
    1/4 cup chopped fresh chives
    1/4 cup chopped fresh parsley


You'll find wheat berries in the bulk food section of Whole Foods; substitute pearled barley or farro (an Italian grain similar in texture) if you'd like.


Serves 4.

Bring a pan of water to a boil; add 1 tsp. salt and stir in wheat berries. Return to a boil, then reduce heat slightly and cook until the wheat berries are al dente (like pasta), about 40 to 50 minutes. Drain and cool slightly.

In a small bowl, stir together red onion, garlic, olive oil, balsamic vinegar and a pinch of salt.

In a serving bowl, combine wheat berries, corn, tomato and smoked mozzarella. Add dressing to taste. Add fresh herbs and toss gently to combine.

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Member Ratings For This Recipe

  • 2 of 4 people found this review helpful
    It is really high in fat. I would cut the cheese down to half the amount and maybe add another veggie. Going to make it this weekend! - 1/5/13

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  • 1 of 1 people found this review helpful
    My family liked this recipe. I used whole kernel storage wheat. I don't know if that is different from "wheat berries."
    It's tasty and would be wonderful with frest veggies from the garden. Next time I will try using pearl barley.
    - 2/6/11

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  • Interesting flavor. - 12/20/20

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  • Very Good
    good - 8/30/20

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  • Good - 7/27/20

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