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Grilled Vegetable Salad with Wheat Berries

Grilled Vegetable Salad With Wheat Berries

Servings 6 servings
Author Craving Something Healthy


  • 1 cup wheat berries rinsed, drained, and patted dry
  • 3 1/2 cups cold water
  • 3/4 tsp Kosher salt divided
  • 1/8 tsp fresh ground pepper
  • 1/4 cup fresh lemon juice
  • 1/4 cup Extra Virgin olive oil + extral for brushing vegetables
  • 1/4 cup minced fresh herbs: parsley oregano, basil, mint
  • vegetables: 1 small zucchini 1 small summer squash, 1 small onion, 1 medium pepper or 3-4 mini peppers
  • 1/4 cup crumbled Feta cheese optional


  • Place wheat berries in a saucepan on high heat, and toast for about 5-7 minutes, stirring frequently.
  • Add water and 1/2 tsp salt and bring to a rolling boil. Turn heat down to low, and simmer wheat berries for about an hour or until tender.
  • While wheat berries are cooking, mix together lemon juice, olive oil, herbs, 1/4 tsp salt, and pepper for dressing. Set aside.
  • Drain wheat berries when tender, and toss with dressing while warm.
  • Slice zucchini and summer squash into long slices, approximately 1/4 inch thick.
  • Slice onion into 1/4 inch thick rounds.
  • Brush all vegetables with olive oil, and grill until onions, zucchini and summer squash are tender, and outside of peppers are charred.
  • Let vegetables cool a bit. Remove outer charred skin from peppers, as well as stem and any seeds. Cut all vegetables into 1-2 inch pieces and toss with wheat berry/lemon dressing mixture.
  • Sprinkle Feta cheese if desired, and toss lightly.
  • Serve at room temperature.


[nutrition-label id=3436]