Wheat Berry Salad with Tomato-Basil Vinaigrette - K-12 Foodservice

This recipe was developed by InHarvest Chef Coleen Donnelly specifically for school menus.

InHarvest Products Used


Yield: 30 1-cup servings

A 1-cup serving provides 1 grain/bread serving, ½ cup vegetable, 0.5 oz. meat/alt.

  • 2 lbs. InHarvest Wheat Berries
  • 5 c. tomatoes, canned, low sodium, diced, with juice
  • 1/3 c. Dijon mustard
  • 1/3 c. lemon juice
  • 1-2/3 T. garlic, minced
  • 1-2/3 T. kosher salt
  • 1¼ t. black pepper
  • 2/3 c. olive oil
  • 5 c. white beans, canned, low sodium, drained
  • 2½ qts. tomatoes, grape or cherry, halved
  • 1¼ c. basil, chopped
  • 1¼ c. Parmesan cheese, grated


  1. Cook InHarvest Wheat Berries according to package instructions. (Cook until the wheat berries are very tender.)
  2. Lay the wheat berries out on a sheet pan and chill.
  3. To prepare the vinaigrette, using a blender or hand-held immersion blender, purée the canned tomatoes, Dijon mustard, lemon juice, garlic, salt and pepper. With the blender running, add the olive oil slowly and blend until emulsified.
  4. In a bowl, combine the wheat berries, beans, fresh tomatoes, basil and Parmesan with the dressing.
  5. Refrigerate the salad for at least 2 hours to allow the wheat berries to absorb the dressing and for the flavors to develop.

Nutrition Facts
Per serving: 224 cal, 9 g pro., 34 g carb., 7 g fiber, 6 g fat, 1 g sat. fat, 3.67 mg chol., 421 mg sod.