Thursday, August 23, 2012


Autumn is almost here: days are getting shorter, though still not yet any cooler! Refreshing salad is a great bite any time of the year!

This is a salad that my 7th grade geography teacher once made and I can still remember the explosion of flavors in my mouth when I ate that first bite! It is refreshing, tasty, and filling.

(for printable recipe click here)
2 cups cooked wheat berries
½ cup pickles cut into small cubes
1 large ripe tomato cut in small cubes
½ cup pickled hot banana peppers
¼ cup finely chopped Italian parsley
½ small onion, finely chopped
½ cup pitted black olives cut into circles
juice of 1 lemon
1 tbsp apple cider vinegar
2-3 tbsp virgin olive oil
½ tsp salt (or to taste)
½ tsp black pepper
¼ tsp chili powder or crushed chili pepper
1 tsp Hungarian sweet paprika
¼ tsp cumin

Into a big enough bowl, put cooked wheat berries, salt, pepper, all spices, lemon juice, vinegar, and oil. Mix to combine and set aside.

Cut all the vegetables and add them to wheat berries mix. Stir to combine and refrigerate for at least ½ an hour before serving.


  1. Oh, you come here so rarely..I missed you!

    The salad really looks just packed with flavors and colorful too!

  2. Hi there! while looking for a wheatberry salad I came across this was awesome and everybody loved it! Deb

  3. Mmm, yummy salad! Long time to talk, I hope you are fine!

  4. Hi! This looks great! I wonder how it would taste with buckwheat groats? (By the way, I finally posted an adaptation I tried back in November of your wonderful potato, sauerkraut, and crunched turkey dish. Included links to your lovely blog and the original recipe, of course!)