I get really bored with tradition summer salads.  Pasta and Potato salad seem to be everywhere, usually laden with mayo/eggs, and are high calorie/no nutrients.  So, when I was asked to cater, I knew I want to do a couple of non-tradition salads that weren’t chocked full of mayo (yes, I am a mayo hater and darn proud of it!)

In my constant trial new grains, I find grains that I absolutely adore.  Take for example my recent quinoa kick. I can’t seem to get enough.  I am also a whole wheat nut (so much so that the only pizza I eat out is from a local place that will replace your crust with a whole wheat one if you ask.)  I love the flavor of whole wheat flour and from that came a love of wheat berries.  I love the slightly chewy texture and the wholesome flavor these little guys give off and when combined with veggies and feta- you can’t go wrong.

So try ditching the potato salad- your mayo won’t mind.

Greek Wheat Berry Salad

Prep Time 20 mins Cook Time 60 mins Serves 4


  • 1 cup wheat berries
  • 1 3/4 cup water
  • 1 cup cherry tomatoes
  • 1/2 cup black olives
  • 1/2 cup green onions
  • 1/2 cup zucchini
  • 2 tablespoon olive oil
  • 2 tablespoon balsamic vinegar
  • 1/4 cup basil leaves
  • 1 teaspoon each: salt and pepper
  • 1/2 cup feta


  1. In a large sauce pan, combine wheat berries and water, bring to a rolling boil, and then reduce to a simmer. Cover and let cook for 1 hour until wheat berries are tender. (the texture will still be slightly chewy.) Drain, set aside, and let cool.
  2. In a food processor (or blender) combine oil, vinegar, basil, salt, and pepper. Pulse until basil leaves are in small pieces and the oil/vinegar has come together (emulsified.) In a large bowl, combine wheat berries, veggies, and dressing, tossing until wheat berries are covered. Fold in feta cheese and refrigerate until ready to use.


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