Spring Wheat Berry Salad
Apr 11, 2025
This hearty and refreshing Wheat Berry Salad with Feta, Cucumber, and Radishes is a perfect balance of textures and flavors. Nutty wheat berries provide a satisfying base, while crisp cucumbers and radishes bring a cool crunch. Creamy feta adds richness, and fresh mint brightens each bite. Finished with lemon juice, olive oil, and a sprinkle of nigella seeds for a subtle, earthy spice, this salad makes an excellent side dish or a light, wholesome meal on its own. Ideal for make-ahead lunches or a vibrant addition to any gathering.
Ingredients:
2 cups (about 360g) wheat berries
8 oz (225g) feta cheese
2 cucumbers, seeds removed
1 bunch radishes
1 tablespoon nigella seeds
½ oz (15g) fresh mint
1 oz (30ml) olive oil
1 oz (30ml) lemon juice
Salt, to taste
Instructions:
Soak the wheat berries overnight in plenty of water. The next day, drain and rinse them, then boil in a pot of fresh water until tender, which typically takes about 45–60 minutes. Once cooked, drain and let cool.
While the wheat berries are cooking, prepare the vegetables and cheese. Slice the cucumbers in half lengthwise, remove the seeds, and cut into chunks. Dice the feta cheese into small cubes. Thinly slice the radishes and roughly chop the radish tops if they are fresh and clean. Finely chop the fresh mint leaves.
In a large mixing bowl, combine the cooked and cooled wheat berries with the cucumber, radishes, radish tops, feta, and mint. Sprinkle in the nigella seeds.
Drizzle the olive oil and lemon juice over the salad and mix gently until everything is evenly coated. Season with salt to taste. Serve chilled or at room temperature.
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