Two Berry Picnic Salad

Recipe from

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. 

Prep Time

50 minutes

Cook Time

30 minutes


4 Servings


1 cup wheat berries
1 pound strawberries (hulled and halved, seperated)
2 tablespoons lemon juice (fresh)
2 tablespoons honey
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper, freshly ground
3 tablespoons olive oil
1 carrot (shredded)
2 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.