New This Month

Wheat-Berry Salad

This vegetarian dish is refrigerated overnight so the flavors can develop.

  • Servings: 10

Source: Martha Stewart Living, July 2004


  • 1 1/2 cups wheat berries or pearl barley
  • 1/2 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 4 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup extra-virgin olive oil
  • 1 small fennel bulb, cut into 1/4-inch dice
  • 4 medium cucumbers, peeled, seeded, and cut into 1/4-inch dice
  • 2 celery stalks, cut into 1/4-inch dice
  • 6 scallions, thinly sliced (about 1 cup)
  • 1/3 cup chopped fresh flat-leaf parsley


  1. Cover wheat berries with cold water by 2 inches in a large saucepan. Cover; bring to a boil. Uncover; reduce heat, and simmer until tender, about 40 minutes. Drain; transfer to a serving bowl.

  2. Whisk together lemon juice, mustard, honey, salt, and pepper. Pour in oil in a slow, steady stream, whisking until emulsified. Drizzle over wheat berries; toss.

  3. Add fennel, cucumbers, celery, scallions, and parsley; toss. Cover; refrigerate 8 hours. Bring to room temperature.


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