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.
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  • Level: Easy
  • Total: 2 hr 25 min
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 2 hr 5 min
  • Yield: 6 servings
  • Nutrition Info
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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


  1. 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.  
  2. 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. 
  3. 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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