Summer Grain Salad

Think of this as a pasta salad but with whole grain wheatberries instead. One of the benefits is that the wheatberries hold their texture, so this is a perfect salad to make in a large batch for the rest of the week.

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1 cup wheatberries
1 cucumber, diced
1 pint cherry tomatoes, halved
1 summer squash, diced
10 sprigs parsley, chopped
1/2 cup olive oil
1 lemon zest and juice


  1. Bring at least 4 cups heavily salted water to a boil
  2. Add the wheatberries, return to a boil, reduce to a simmer and cook until tender
  3. While the wheatberries cook, cut all the vegetables and combine with the olive oil, lemon zest, juice, and a several grinds of black pepper
  4. When the wheatberries are done, drain and immediately toss with the marinated vegetables
  5. Serve warm, room temp, or cold