Wheat Berry Salad


This recipe  needs a couple of hours to blend flavors!


  1. 1 cup wheat berries (or farro)
  2. 3 cups water
  3. 3 tablespoons olive oil
  4. 2 tablespoons red wine vinegar
  5. ½ teaspoon salt
  6. ½ teaspoon pepper
  7. ½ cup finely chopped red onion
  8. 1 medium tomato, finely diced
  9. 4 cup arugula
  10. ¼ cup English peas, frozen
  11. Italian sausage link, cooked, and cut into 1/8″ coins*



  1. Add the wheat berries to the pot of water and bring to a boil. Reduce to low-simmer and cook for 30-45 minutes checking towards the end of cooking to have the berries soft but not bursting.
  2. Drain refrigerate until ready to use.  The wheat berries can be refrigerated for a few days if not used right away.
  3. When ready to put the salad together
  4. In a bowl large enough to hold the salad, mix the olive oil, vinegar, salt & pepper to make vinaigrette.
  5. Finely chop enough of a red onion to make ½ cup (add to bowl).
  6. Finely dice a medium size tomato (add to bowl).
  7. Wash and drain about 4 cups of arugula .
  8. Chop up about ¼ cup to add to the salad, reserving the rest.
  9. Add the wheat berries to the bowl as well as the other ingredients.
  10. Stir, cover and let rest at room temperature for 1-2 hours to blend flavors.
  11. Mound the salad on individual plates on reserved arugula and serve.

*The addition of sausage is optional.  If no sausage is used, you will have a vegetarian salad.  The photograph used does have the added sausage coins.

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