Provider Farm

From our fields, for your family

Wheat berry tabouli

A great late summer salad for hot days.
  • 1 cup wheat berries
  • 4 cups water
  • 3 cups quartered and thinly sliced cucumbers
  • 2 cups parsley leaves, pulled from the stems
  • 2-3 ripe tomatoes, diced
  • 1/2 sweet white onion
  • 1/4 c. chopped mint leaves
  • 3 tbs. olive oil
  • 1/4 c. fresh lemon juice
  • salt and ground pepper

Combine the wheat berries and water in a saucepan. Bring to a boil, reduce the heat and cook until tender, about 1.5 hours ( you can reduce the cook time by soaking the berries overnight before cooking). When the berries are tender, drain off any excess water. Allow to cool.

Combine the cooked wheat berries with the cucumbers, parsley, tomatoes, onion, and mint in a large bowl. Toss to mix and add oil and toss again. Add the lemon juice and salt and pepper to taste and toss again.

Let stand 30 minutes before serving.

Serving Up the Harvest by Andrea Chesman