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Wheat Berry Salad with Pomegranate, Olives, and Olive Oil

A hearty grain salad built on chewy wheat berries, briny olives, jewel toned pomegranate seeds, and a pomegranate vinaigrette.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 cup wheat berries
  • 3 cups water
  • 1/2 teaspoon kosher salt
  • 1/2 cup pomegranate seeds
  • 1/2 cup green olives chopped
  • 1/4 cup red onion chopped
  • 1/3 cup parsley chopped
  • 1/4 cup mint chopped
  • 1/4 cup currants or chopped dates
For the Dressing
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt

Method
 

  1. Rinse the wheat berries. Add them to a pot with the water and salt. Bring to a boil, then reduce to a simmer and cook for 45 to 60 minutes until tender and pleasantly chewy. Drain well and cool slightly.
  2. Whisk together the dressing. Combine the olive oil, lemon juice, red wine vinegar, honey, cumin, black pepper, and salt.
  3. Combine the salad. In a large bowl, add the wheat berries, pomegranate seeds, olives, red onion, parsley, mint, and currants. Pour over the dressing and toss well.
  4. Rest and serve. Let the salad sit for 15 minutes before serving so the flavors can come together. Serve at room temperature.

Notes

Farro is the closest substitute if you cannot find wheat berries. The salad improves for 4 to 5 days in the fridge.