Grain Salad with Tomato, Corn, and Basil

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Grain Salad with Tomato, Cron, and Basil

This simple cereal (grain) salad is one meal we always had ready to go: we had cooked wheat berries on hand; I brought fresh tomatoes and corn from the market; and for dinner, folded in basil, goat cheese, and a thick lemon topping. The result? Our new summertime salad.


Serves: 6


For salad:

1 Cup Wheat berries

1 Tbsp. Extra-virgin olive oil

1 Large finely chopped shallot (approximately 1/3 cup)

2 Ears Fresh corn, peeled, sliced (approximately 1¾ cup)

3 Chopped cloves Garlic

1 ½ Cups Cherry tomatoes, quarters

¾ Cup Chopped fresh basil

½ Cup Feta or goat cheese

For topping:

1 Tbsp. Fresh lemon zest

2 Tbsp. Fresh lemon juice

2 Tbsp. Extra-virgin olive oil

½ Tsp. Dijon mustard

1 Tsp. Kosher salt

½ Tsp. Fresh black pepper


  1. Mix the wheat berries, 3 cups cold water, and ¼ teaspoon salt in a medium-sized pan and boil. Reduce heat, cover and simmer for 30 minutes to 1 hour or until wheat berries are cooked and have absorbed most of the liquid (see cooking instructions below). Remove from the heat and let stand for ten minutes. Drain excess water.
  2. In a large saucepan with a non-stick coating, heat the olive oil and add the shallots. Cook for 3 to 4 minutes on medium heat. Add the corn and increase the heat to medium-high. Cook the corn until it browns along the edges and soften for about 10 minutes. Add the garlic and stir to combine. Let it cook for another 2 to 3 minutes.
  3. To prepare the topping, stir in the lemon zest, lemon juice, olive oil, mustard, salt and pepper until smooth.
  4. Place the cooked wheat berries, corn mixture, tomato and basil along with the dressing in a bowl. Season with salt and pepper. Fold in the goat cheese and serve at room temperature (it’s also nice when served cold). Cover the remnants of the berries and cool them for up to 3 days.


Calories: 248

Fat: 11.1 g

Carbohydrates: 33.2 g

Fiber: 5.4 g

Protein: 7.9 g

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-Erika Simons