Summer Wheatberry Salad

Summer Wheatberry Salad

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
  • 2 Ears of Corn
  • 3 T Fresh Lemon Juice
  • 2 T Extra Virgin Olive Oil
  • 1¼ tsp Kosher Salt
  • ¼ tsp Minced Garlic
  • 1 cup Quartered Cherry Tomatoes
  • 1 cup Diced Peach
  • ⅓ cup Sliced Green Onion
  • 3 T Chopped Mint
  • ⅓ cup Sliced Almonds


  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.