Wheat Berry Apricot Salad with Olives and Mint

Wheat Berry Apricot Salad with Olives and Mint


For the salad:

  • 2 cups cooked wheat berries (see notes for stovetop or Instant Pot recipe)
  • ½ cup pistachios, crushed with the flat of a knife blade
  • ½ cup dried apricots, chopped
  • ½ cup Kalamata olives
  • ¼ cup red onion, diced
  • ¼ cup parsley, chopped
  • ¼ cup mint, chopped
  • ¼ cup green onions, chopped

For the dressing:

  • 4 Tablespoons olive oil
  • 1 Tablespoon honey
  • Juice and zest of one lemon
  • ½ teaspoon ground sumac
  • 1 teaspoon salt
  • 1 teaspoon fresh cracked black pepper


Combine all dressing ingredients in a mason jar and shake until blended. Add all salad ingredients to a large bowl and toss with the dressing. Finish with cracked black pepper.


To cook wheat berries, place in a sauce pan with enough water to submerge. Bring to a boil then reduce to a simmer and cover. Cook for 45 minutes or until berries are plump and some are beginning to split. They should be chewy, not mushy or tough. Drain excess water and allow to cool before using. One cup of dried wheat berries yields 2-3 cups of cooked.


See more wheat berry recipes.