Wheat Berry Salad

Given the summer season it is a wonderful time for a picnic and this salad is perfectly fresh and light.


1 ½ cup wheat berries

¾ cup chopped walnuts

1 ½ cups snow peas, sliced in thirds

½ cup tart dried cherries, roughly chopped

½ cup parsley leaves, roughly chopped

3 tablespoons olive oil

2 tablespoons lemon juice

Sea salt and freshly ground black pepper, to taste


In a large pot combine wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.

In a large bowl, combine the wheat berries, walnuts, snow peas, dried cherries, parsley, olive oil and lemon juice. Season to taste with salt and pepper.

Serves 6

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