Two Berry Picnic Salad

Banner Image: 


SourceRecipe from
Prep time50 minutes
Cooking time30 minutes
Total time1 hour, 20 minutes


Perk up your picnic with this bright, savory salad featuring strawberries and wheat berries. If you’re bringing this salad to a picnic, pack the crumbled goat cheese and strawberries in separate containers from the salad and sprinkle on just before serving. The blend of flavors are a great complement to grilled chicken or fish. 


1 cup
wheat berries
1 pound
strawberries (hulled and halved, seperated)
2 tablespoons
lemon juice (fresh)
2 tablespoons
1/2 teaspoon
1/4 teaspoon
black pepper, freshly ground
3 tablespoons
olive oil
carrot (shredded)
scallions (sliced)
1/2 cup
mint, fresh (slivered)
2 teaspoons
lemon zest
4 ounces
cheese, goat (crumbled)


In a 1-quart pot, bring 4 cups water to a boil. Add the wheat berries and return to a boil, then reduce the heat to a simmer. Cover and cook for 45 minutes. When the grain is tender, drain and rinse with cold water, drain again and place in a large bowl. Let the wheat berries cool to room temperature.

Place four small strawberries in a food processor or blender, and puree. Add the lemon juice and honey and process to mix. Add the salt and pepper, replace the lid, and drizzle in the oil with the machine running. Pour the dressing over the wheat berries, add the halved strawberries, shredded carrot, scallions, mint and lemon zest, then sprinkle with crumbled goat cheese and enjoy.