Wheat Berry Tomato Salad

Sometimes the simplest salads hit the hardest. Cooked wheat berries bring a nutty chew that pairs naturally with juicy tomatoes and the sharp bite of red onion.

This comes together in about five minutes once your wheat berries are cooked and cooled. Dress it however you like: a bright lemon vinaigrette, a drizzle of balsamic, or even a creamy tahini dressing all work here.

It holds up beautifully for meal prep since the grains don’t go soggy the way lettuce does. Pack it for lunch or serve it alongside grilled chicken for a satisfying summer plate.

Variations

• Add crumbled feta, diced cucumber, and a squeeze of lemon for a Mediterranean spin
• Toss in fresh corn kernels and black beans for a Southwestern wheat berry bowl
• Stir in chopped fresh basil and a splash of good olive oil for a simple Italian twist

Kitchen Tips

• Cook wheat berries in salted water like pasta, about 45 to 60 minutes, until chewy but tender
• Make a big batch of wheat berries on Sunday and use them in salads and grain bowls all week