Summer Wheat Berry Salad with Chimichurri Dressing

Chimichurri is an Argentinian tangy herb sauce that is traditionally served as a condiment for grilled meats. The zesty combination of parsley[, cilantro, garlic and hot pepper livens up the earthy flavor of wheat berries, while the crisp cucumbers, juicy sweet corn and cherry tomatoes create a refreshing, light meal. You can substitute wheat berries with spelt berries, wild rice or Israeli couscous.]

Total Time:
2 hr 25 min
15 min
5 min
2 hr 5 min

6 servings

  • Wheat Berry Salad:
  • 3/4 cup wheat berries, soaked overnight
  • 1 ear sweet corn
  • 1 cup cherry tomatoes, halved
  • 1 medium Middle Eastern cucumber, diced
  • 1/4 medium red onion, thinly sliced
  • Chimichurri Dressing:
  • 1 cup roughly chopped fresh cilantro
  • 1 cup roughly chopped fresh parsley
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon chile flakes, plus more as needed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1 large clove garlic, pressed
  • For the salad: Drain and rinse the wheat berries, then place in a pot and cover with 2 inches of water. Bring to a boil over high heat, then cover the pot and reduce the heat to low. Simmer until tender, 1 hour 30 minutes to 2 hours. Drain well and set aside to cool. Store the cooled wheat berries in a medium bowl until ready to use.

  • Steam the corn for 2 minutes, then cool. Cut the kernels off of the cob. Add the corn, tomatoes, cucumbers and onions to the wheat berries.

  • For the dressing: Add the cilantro, parsley, oil, vinegar, chile flakes, cumin, salt and garlic to a bowl and stir well. Drizzle the dressing over the salad, and mix until combined, then serve.

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