You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome


  • 1 cup semi-pearled farro
  • 3/4 cup shaved corn kernels (2 medium ears)
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 1/4 teaspoons coarse salt
  • 1/4 teaspoon minced fresh garlic
  • 1 cup quartered cherry tomatoes
  • 1 cup diced peaches
  • 1/3 cup thinly sliced green onions
  • 3 tablespoons chopped fresh mint
  • 1/3 cup sliced almonds, toasted


  1. Bring a pot of salted water to a boil. Add wheatberries; cook until tender but still chewy, 15 to 18 minutes. Add corn kernels; cook 2 minutes more. Drain, rinse under cold water, and drain well again. Transfer to a large bowl.
  2. Combine lemon juice, oil, salt and garlic in a small bowl. Add to wheatberries, along with tomatoes, peaches, green onions and mint; toss well to combine. Toss in almonds just before serving.

Videos You Might Also Like

The recipe was originally published as Summer Wheatberry Salad on

Didn't find what you were looking for? Try another search: