Summer Wheatberry Salad

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 1/13/2020

Nutty, chewy, earthy wheatberries (farro) make a terrific base for a summer grain salad, this one featuring three farmstand favorites.

Add toasted almonds, fresh mint and a lemony vinaigrette, and you’ve got a fresh, new summer side.

Serves: 8 Save

Ingredients (11)

  • 1 cup semi-pearled farro
  • 3/4 cup shaved corn kernels (2 medium ears)
  • 3 tablespoon fresh lemon juice
  • 2 tablespoon extra-virgin olive oil
  • 1 1/4 teaspoon coarse salt
  • 1/4 teaspoon minced fresh garlic
  • 1 cup quartered cherry tomatoes
  • 1 cup diced peaches
  • 1/3 cup thinly sliced green onions
  • 3 tablespoon chopped fresh mint
  • 1/3 cup sliced almonds, toasted

Directions

  1. Bring a pot of salted water to a boil. Add wheatberries; cook until tender but still chewy, 15 to 18 minutes. Add corn kernels; cook 2 minutes more. Drain, rinse under cold water, and drain well again. Transfer to a large bowl.
  2. Combine lemon juice, oil, salt and garlic in a small bowl. Add to wheatberries, along with tomatoes, peaches, green onions and mint; toss well to combine. Toss in almonds just before serving.

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