Photo of Wheat berry salad with tomatoes and olives by WW

Wheat berry salad with tomatoes and olives

Total Time
1 hr 10 min
10 min
1 hr
This recipe is a fabulous pasta salad alternative. Wheat berries are very versatile: you can use them in pilafs, hot cereal, or homemade bread. Just keep in mind that it'll take about an hour for the wheat berries to cook all the way through, so you may need to plan ahead a little bit. We love how nicely they give heft and flavor to this salad, which also features fresh tomatoes, kalamata olives, store-bought balsamic vinaigrette dressing, and lots of mint leaves. If you don't have any on hand or don't like the taste, basil can be swapped for the mint.


Uncooked wheat berries

1½ cup(s), soaked in water overnight

Table salt

½ tsp


1½ cup(s), seeded, chopped


8 olive(s), large, kalamata, pitted and coarsely chopped (about 1/4 cup)

Low-fat vinaigrette salad dressing

cup(s), balsamic variety

Peppermint leaves

cup(s), fresh, finely chopped


  1. Drain and rinse wheat berries; place in a medium-sized saucepan and cover with several inches of water. Add salt; bring to a boil. Simmer, partially covered, until wheat berries are tender, about 1 hour; drain completely.
  2. Spoon wheat berries into a serving bowl and add remaining ingredients; stir to coat. Serve warm, room temperature or chilled. Yields about 3/4 cup per serving.