Wheatberry and Tomato Basil Salad

August 24, 2011


I apologize for my infrequent posts of late. I’m afraid things are going to be this way for a touch longer, just another month or so. I beg your patience. I’ll still be posting regularly, just a bit less often. Blame it on the wedding, I find myself doing that for everything these days.

Now, on to the good stuff! I conjured this salad after a strong craving for a chilled caprese salad without all the cheese (trying to keep things light around here!). Plus I’m a huge fan of wheatberries. They are chewy and nutty and burst satisfyingly between the teeth. They are also packed with protein and fiber and give nice bulk to this salad.

It’s so flavorful, you could easily leave out the parmesan for a vegan version. You could even sub in small bits of mozzarella for the parmesan. It’s great for work lunches, travels like a dream, and can be served at room temperature.

Ingredients: (makes 1 to 2 servings)

1 1/2 cups wheatberries

1 ripe tomato, chopped

5 basil leaves, finely chopped

3 Tablespoons balsamic vinegar

3 Tablespoons extra virgin olive oil

1/4 cup grated parmesan cheese

Directions: To prepare the wheatberries, boil them on the stovetop until tender. Drain and add to a mixing bowl.


Chop the tomato and add to the wheatberries.


Next, add the basil and combine.


In a small bowl, make the dressing. Add the balsamic vinegar.


Pour in the olive oil and whisk vigorously.


Pour over the wheatberry mixture.


Combine until the mixture is well coated.


Add the parmesan cheese and mix well.


Serve at room temperature or slightly chilled.


Garnish with a bit more basil and enjoy.


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Other posts you may enjoy:

  1. Tomato and Cheese Tarts with Basil
  2. Peach, Mozzarella and Basil Salad
  3. Canary Melon and Cilantro Salad
  4. Black and Pinto Bean Salad with Lime and Cilantro Dressing
  5. Chopped Pear and Watercress Salad with Goat Cheese, Cranberries and Walnuts

{ 12 comments… read them below or add one }

Patricia February 3, 2012 at 11:20 am

Love this! Simple and versatile to use alongside lots of spreads!


Tres Delicious August 28, 2011 at 7:15 pm

Those wheatberries must have been fresh as I can see a flavorful salad here.


Aparna E. August 26, 2011 at 10:15 am

Eeks! I’ve been so busy this past week, I’m only now catching up on my blog reading! This looks so yummy Jen! I’ve never had wheatberry anything, but I imagine it’s packed full of protein and nutrients!


Jen @ Keepitsimplefoods August 26, 2011 at 6:59 pm

Give it a try! I hope you like it!


Lindsay @ Pinch of Yum August 26, 2011 at 9:19 am

Caprese is my middle name right now, so tomato basil and cheese will get my attention. :) Looks great. Now to find wheatberries? Maybe I’ll sub with quinoa…


Jen @ Keepitsimplefoods August 26, 2011 at 6:58 pm

Try Whole Foods or online stores. Good luck!


incrediblecrunchyflavor August 25, 2011 at 7:28 pm

i adore wheatberries, but have had trouble finding them – and recipes to put them in! i’m going to try yours this weekend with farm stand-fresh tomatoes. thanks for the idea!


Jen @ Keepitsimplefoods August 25, 2011 at 8:10 pm

You are most welcome! I hope you enjoy it. I find my wheatberries at Whole Foods, but you could probably buy them in bulk online.


Ranjani August 25, 2011 at 12:59 pm

ooh I love wheatberries but don’t make them often enough. I bet this would be great with some fresh corn kernels mixed in (my current summer vegetable obsession)


Jen @ Keepitsimplefoods August 25, 2011 at 2:52 pm

Sounds delish!


Lauren at Keep It Sweet August 25, 2011 at 6:56 am

Love this! I’ve never cooked with wheatberries but really should.

There is no way I could have kept up a blog during wedding planning. I totally understand!


Jen @ Keepitsimplefoods August 25, 2011 at 7:51 am

Thanks lady!


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