Wheat Berry Salad with Olives and Garlic

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Faina Shpiler 4

"You can substitute wheat berries with farro, spelt, or any other grain. Optionally, you can pre-soak the wheat berries overnight."
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1 h 30 m servings 268 cals
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Original recipe yields 4 servings



  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1138 mg
  • 46%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Bring water to a boil in a saucepan; add wheat berries, lower heat to medium-low, and cook until wheat berries are tender and water is absorbed, 1 to 1 1/2 hours.
  2. Heat olive oil in a skillet over medium-low heat; saute garlic until fragrant, 1 to 2 minutes. Add olives; cook and stir for 10 minutes. Add wheat berries to olive mixture. Cook and stir wheat berries-olive mixture until heated through, about 5 minutes. Season with salt.


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Needs the addition of acid. Add lemon juice, red wine vinegar or balsamic vinegar.

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