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Jul 9, 2009 04:37 PM

favourite wheatberry/farro salad recipes?

Wasn't that wowed by my last attempt. What are your favourite wheatberry/farro salad recipes? I saw an earlier thread from about the winter, mentioning a Wheatberry Waldorf salad recipe on Epicurious.

Could anyone suggest a good wheatberry or farro recipe that's got strong flavours such as basil, cilantro, cumin, garlic, hot pepper, etc?


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  1. I've had great sucess with Farro, toasted pecans, dried cranberries dressed with a simpel red wine vinegar vinegrette to which I added a splash of orange oil. Maybe not strong, but it was delicious.

    1 Reply
    1. re: Stuffed Monkey

      sounds interesting- thanks! Think some crumbled blue cheese would also be a nice addition to that combination!

    2. I haven't written up my recipe yet, but I've been loving a Greek style wheatberry salad. Key ingredients are wheatberries (of course!), feta, carmelized red onion, pine nuts, lemon juice, kalmata olives, olive oil, fresh basil, salt and pepper. It is so good I have been craving it!

      1 Reply
      1. Ina Garten (barefoot Contessa) has a wonderful wheatberry salad recipe

        1. This is my favourite thing to make with wheatberries (other than baking them into bread):

          It's more than the sum of its parts, really delicious - best with D'Artagnan smoked chicken and local red peppers.

          1 Reply
          1. It's a different flavor profile, but this oil-free wheat berry salad from "Flavors," by Pamela Morgan (NYC caterer) has been a summer favorite for years. Paraphrased below.

            1 1/2 cups raw wheat berries
            1/3 cup orange juice (recipe specifies fresh, I use fresh or from the carton)
            2 Tablespoons tamari
            2 teaspoons Dijon mustard
            1 1/2 teaspoons sugar
            1/4 cup dried currants (also good with dried cranberries or dried cherries)
            3/4 cup scallions, sliced
            Hit of grated orange zest (Recipe calls for 1 1/2 teaspoons, but a few times I've found the zest to be just overpowering. Probably has to do with what kind of oranges I've used, but as I've never kept notes, I know to start with just a little--usually enough--and add more if I think it's needed. I really just consider the zest optional, as the salad is flavorful without it.)
            Freshly ground pepper

            Rinse and drain wheat berries.
            Bring salted water to boil in medium saucepan. Add wheat berries, turn heat down, and simmer, partially covered, for roughly an hour. Stir occasionally. You want them to be just tender, so start checking for doneness at around 40 minutes. Drain when done.

            Meanwhile, whisk the juice, tamari, mustard and sugar. Add currants. When wheat berries are cooked and drained--and still hot--stir in the juice mixture. Let cool.

            Add the green onions and zest, if using. Season to taste with pepper. Morgan recommends a generous grind and I agree.

            3 Replies
              1. re: phoenikia

                I'm sitting here at lunchtime enjoying leftover "Mediterranean Wheatberry, Chickpea, and Lentil salad" from the website. It also includes sun dried tomatoes, olives, feta, peppers and pistachios. Really delicious (even moreso on day 3 or 4).