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Photo of Wheat berry salad with tomatoes and olives by WW

Wheat berry salad with tomatoes and olives

5
5
1
SmartPoints® value per serving
Total Time
1 hr 10 min
Prep
10 min
Cook
1 hr
Serves
6
Difficulty
Easy
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.

Ingredients

Uncooked wheat berries

1½ cup(s), soaked in water overnight

Table salt

½ tsp

Fresh tomato(es)

1½ cup(s), seeded, chopped

Olive(s)

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

Low-fat vinaigrette salad dressing

⅓ cup(s), balsamic variety

Mint leaves

⅓ cup(s), fresh, finely chopped

Instructions

  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.