Wheat Berry Salad with Shrimp

A parsley-sumac vinaigrette ties together chewy wheat berries, tender shrimp, and fresh vegetables in this texture-rich grain salad.

Active Time: 45 mins
Total Time: 3 hrs
Servings: 6

Whole-grain wheat berries are a hearty counterpart to tender poached shrimp, juicy tomatoes, peppery radishes, salty feta, and fresh scallions. The earthy grain is nutty and chewy after it’s cooked, and it soaks up the bright parsley-sumac dressing. Cooking times for wheat berries vary, so plan for some wiggle room around the process.

What are wheat berries?

A wheat berry is a whole kernel of wheat, meaning it has the bran, germ, and endosperm intact. When dried and ground, wheat berries become whole-wheat flour. This complete grain is a wholesome alternative to grains stripped of their germ and bran, like pearled barley and enriched rice.

Notes from the Food & Wine Test Kitchen

Cook times for wheat berries can vary by a large margin due to type (soft versus hard wheat), age, and cooking method. Begin testing doneness about 20 minutes ahead of the expected cook time, but be prepared to go longer if needed.

Suggested pairing

Pair this salad with a berry-scented California rosé, such as Margerum Riviera Santa Barbara County Rosé.

Make ahead

The cooked wheat berries can be stored in an airtight container in the refrigerator for up to five days. Poached shrimp can be stored in an airtight container in the refrigerator for up to one day.

Ingredients

Parsley-Sumac Vinaigrette

• 1/2 cup finely chopped fresh flat-leaf parsley stems, leaves reserved

• 1/4 cup grapeseed oil

• 1/4 cup extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 2 tablespoons red wine vinegar

• 1 tablespoon Dijon mustard

• 1 teaspoon ground sumac

• 1/2 teaspoon kosher salt

Salad

• 14 cups water, divided

• 2 cups uncooked soft wheat berries, rinsed

• 1 tablespoon olive oil

• 1 tablespoon plus 1 teaspoon kosher salt, divided

• 1 teaspoon grated lemon zest

• 1/2 teaspoon crushed red pepper

• 1 pound large (31- to 35-count) peeled and deveined raw shrimp, cut into 1/2-inch pieces 

• 5 ounces feta cheese, crumbled (about 1 cup)

• 1 cup chopped plum tomatoes (about 2 tomatoes)

• 1/2 cup chopped radishes (about 3 radishes)

• 1/2 cup packed fresh flat-leaf parsley leaves

• 1/2 cup thinly sliced scallions (about 4 scallions)

Directions

1. Make the parsley-sumac vinaigrette

   Process parsley stems, grapeseed oil, olive oil, lemon juice, vinegar, Dijon, sumac, and salt in a blender until smooth, about 30 seconds. Set aside until ready to use.

2. Make the salad

   Bring 12 cups water, wheat berries, olive oil, and 2 teaspoons salt to a boil in a large pot over high. Reduce heat to medium-low; simmer, stirring occasionally, until wheat berries are tender and slightly chewy, about 1 hour and 30 minutes.

3. Meanwhile, bring remaining 2 cups water, 1 teaspoon salt, lemon zest, and crushed red pepper to a boil in a medium saucepan over high. Reduce heat to medium-low to maintain a simmer; add shrimp, and cook, stirring occasionally, until shrimp are opaque and cooked through, 2 to 3 minutes. Drain; transfer to a plate in a single layer, and chill, uncovered, until cooled, about 15 minutes, or until ready to use.

4. Drain wheat berries, and rinse under cold water until cooled. Drain well, and transfer to a large bowl. Add cooled shrimp, feta, tomatoes, radishes, parsley leaves, and scallions. Mix in 1/2 cup vinaigrette. Sprinkle salad with remaining 1 teaspoon salt. Cover and chill until flavors meld, about 1 hour. Serve salad with remaining vinaigrette (about 1/4 cup) on the side.

Originally appeared in Food & Wine magazine, August 2025