Greek wheatberry salad

    40 min

    Chewy wheatberries, olives, cucumber, tomatoes and lots and lots of fresh parsley and mint. I make this in big batches and take to work for lunch. Serve as is, or over a bed of spinach.


    1 person made this

    Serves: 4 

    • 800g wheatberries
    • 4 cloves garlic, peeled
    • 1 bunch fresh parsley
    • 4 sprigs fresh mint
    • 4 lemons, juiced and zested
    • 150ml olive oil
    • 50ml apple cider vinegar
    • 1kg mixed Greek olives
    • 1 to 2 punnets cherry tomatoes, halved
    • 1 cucumber, halved and sliced
    • salt and pepper to taste

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Place the wheatberries in a large saucepan and cover with water. Bring to the boil and simmer until the wheatberries are tender, about 50 minutes. Drain any excess liquid; set aside and allow to cool slightly.
    2. Meanwhile, combine the garlic, parsley and mint in a the bowl of a food processor. Pulse to mince. Mix in lemon juice and zest, oil and apple cider vinegar.
    3. Combine the cooled wheatberries and the herb mixture with the olives, tomatoes and cucumber. Stir well. Season with salt and pepper. Enjoy straightaway or chill till serving.

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