• Time: 1 hour prep, 1 hour cooking, 2 hours total

Whole wheat berries lend themselves to both summer and winter dishes. Much of the flavor in this salad comes from the tangy juice of chopped tomatoes, which is almost like a marinade for the chewy wheat. The salad is all about texture, with crunchy celery and/or cucumber, and soft feta contrasting with the wheat.


  • 1 cup farro or wheat berries, rinsed, soaked for several hours or overnight in 1 quart water

  • Salt and freshly ground pepper

  • 1 1/2 to 2 cups diced tomatoes

  • 1 tablespoon sherry vinegar

  • 1 teaspoon balsamic vinegar

  • 1 cup diced celery or cucumber, or a combination

  • 3 tablespoons freshly squeezed lemon juice (more to taste)

  • 3 tablespoons extra virgin olive oil

  • 2 ounces feta, crumbled (about 1/2 cup)

  • 1 to 2 tablespoons chopped fresh mint

  • 3 tablespoons chopped fresh parsley



1. Place the wheat berries and their soaking water in a large saucepan, add salt to taste, and bring to a boil. Reduce the heat, cover and simmer 1 hour, or until the grains are tender and beginning to splay. Turn off the heat and allow the wheat berries to sit in the hot water for another 15 minutes. Drain.

2. While the wheat berries are cooking, dice the tomatoes and place in a bowl. Sprinkle with salt and add the sherry and balsamic vinegars. Toss together and let sit for 1 hour.

3. After you drain the wheat berries, toss with the tomatoes and juices. Allow to marinate together for 1 hour. Add the remaining ingredients and toss together. Refrigerate until ready to serve, or serve at once.

From Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine by Martha Rose Shulman. © 2007, Rodale Books.

Martha Rose Schulman is a chef, cookbook author, educator and food consultant. Her cookbooks have been nominated for James Beard and IACP awards, and her series, "Recipes for Health," appears online for The New York Times.