Wheatberry Summer Salad

Wheat berry Summer Salad


cup uncooked wheatberries 

3 1/2 cups of water

1 bulb fennel, thinly sliced

1 English cucumber (or other variety), chopped

Pint of strawberries, thinly sliced


1/4 cup olive oil

1 tsp balsamic vinegar

dash of salt, pepper



Boil wheatberries in water until water is absorbed (approximately 45 minutes).  Allow to cool.   Mix wheatberries with fennel, cucumber, and strawberries in large bowl or container.  Add dressing right before serving or eating.


Mix ingredients in measuring cup or bowl.  With fork or whisk, beat vigorously until blended.  (Tip:  If preparing for storage, place in tupperware with tight lid to shake before serving.  Contents will separate.)