A local deli inspired me to attempt making this at home! A honey-lemon dressing complements the flavor and textures of this salad. Serve immediately or let stand in fridge for 12 hours to allow the flavors to meld.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place wheat berries in a pot and cover with water; soak for 3 to 6 hours.

  • Drain wheat berries and add 4 cups water; bring to a boil. Reduce heat and simmer until wheat berries are tender yet firm to the bite and water is absorbed, 1 to 2 hours. Remove pot from heat and cool.

  • Mix carrots, celery, onion, and parsley into wheat berries.

  • Whisk lemon juice, soy sauce, tahini, olive oil, honey, and salt together in a bowl until smooth; stir into wheat berries mixture.

Cook's Notes:

You can serve this salad immediately, but I found it got better after 24 hours in the fridge.

I used Bragg(R) Liquid Aminos instead of soy sauce.

Vegetable stock or chicken stock can be substituted for the water when cooking the wheat berries.

For a more firm wheat berry, cook for only an hour.

Nutrition Facts

166.8 calories; protein 5.1g 10% DV; carbohydrates 30g 10% DV; fat 4.2g 6% DV; cholesterolmg; sodium 180mg 7% DV. Full Nutrition


2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0