Strawberry Wheatberry Salad

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Spring is here!

Did you know? Have the warm breezes and bright sunshine and rain showers found you yet this year?

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Our spring got off to a slow start, but it is here – finally – in full force.

And spring here means two very important things for me:

1. I start pulling out skirts and dresses again.

2. Our farmer’s market is full of strawberries and greens.

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This also means that I spend way too much money each week on strawberries, but I can’t help it. Every single berry is red to the core. Juicy. Sweet. Each one perfectly ripe, picked the morning you buy them.

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This past weekend, I bought a gallon. I am happy to say that more than half of them are already gone, and this is the only recipe I’ve made with them. The rest half been eaten on their own or in yogurt or with breakfast in some way.

I also grabbed some local chives, mint, and basil at the market and decided they needed to be mixed together in some way. All the best of spring in one dish: that’s what I was going for.

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I don’t think you can ever go wrong if you’re using fresh, ripe strawberries, but the mix of herbs in this highlights everything good about the juicy strawberries and chewy wheatberries.

If spring hasn’t hit you yet, maybe making this dish will bring it to you faster.

 

Strawberry Wheatberry Salad

  • 2 cups wheatberries, uncooked
  • 4 cups water
  • 1 tsp salt
  • 1 cup strawberries, chopped
  • 1/4 cup chives, sliced
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup radishes, halved and sliced
  • 1/4 cup olive oil
  • 2 tsp dijon mustard
  • 2 tsp orange zest
  • 1/4 cup fresh orange juice
  • 1 tsp salt
  • 1/4 tsp pepper

Put wheatberries, water, and 1 tsp of salt in pot and bring to a boil. Let simmer 30-40 minutes or until the wheatberries are as chewy as you want them.

In large bowl, whisk the olive oil, dijon mustard, orange zest, orange juice, salt, and pepper together.

Add strawberries, chives, basil, mint, and radishes to the dressing mixture and toss to combine.

Once the wheatberries are cooked, let them cool 10 minutes.

Toss the wheatberries with the strawberry and dressing mixture.

Serve warm, cold, or at room temperature.

30 comments

  1. What a great idea! I just made wheat berries for the first time this week! I froze a cup of them to make something different so this might be it!

  2. Still haven’t tried wheatberries and not sure what I’m waiting for. I’m totally jealous of your strawberries though, they are red inside and out! Up here in Western NY, spring has teased us with a taste of her beautiful weather but it’s still really not here yet. Oh and yeah, we’re eating strawberries that are white in the center!

  3. I’ve never tried wheatberries, but this salad looks like the perfect time to do so! I would love to have this as an easy to-go lunch for the week.

    • you should try them! We love them – they’re really chewy and make great grain salads, either sweet or savory.

  4. Oooh, this sounds like a perfect breakfast! So fresh and bright!

  5. mmmmmmmmmmmmmmmmmmm

    and gorgeous photos, Brandi! (but what else is new!! :) )

  6. That is spring in a bowl – and still jealous that you can go to a farmers market already!

  7. I just found your blog and think it’s just beautiful. I’ve never tried wheatberries before, but I think this is a great reason. I’ve been loving strawberries lately, too. I love healthy uses for them like this.

  8. mmmmmmmmm nothing like fresh strawberries! I always go overboard when I go to the farmers market!! I usually end up eating 3/4 of the berries alone, but this salad is definitely a unique way to use them up.

  9. I JUST made this same salad last week and fell in love. I have plans to make it again tomorrow with grilled salmon. PS- Adding goat cheese is amazing!

  10. How about a strawberry plant? Strawberry tree? As you can tell I have a brown thumb, but I bet you could grow them.

    • Oh yes, we just planted 3 raised beds full of strawberry plants the other night :) I don’t have pictures yet, but they’ll be coming in a garden update!

  11. Yum. This looks like the kind of beautiful dish that comes together organically, where you just look at all the fantastic fresh things you have on hand and a dish springs to mind. I imagine with all the fantastic planting you’re doing around the yard we’ll see a lot of home grown fruits, veggies & herbs showing up for awhile.

    I also have to say, re: spring. It’s now feeling like we jumped directly to summer.

  12. What a delicious salad! the red strawberries just complement the wheatberries so well

  13. i can’t stop eating strawberries. but if i could spare some, this salad would be amazing! love it :)

  14. I have yet to try wheatberries but I just might have to now. That dressing sounds light and delicious, I’ve been looking for something like this for my summer salads :)

  15. This looks amazing and delicious! I can’t wait to try it!
    :)

  16. Pingback: Strawberry Rhubarb Coffee Cake

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