Heirloom Tomato and Avocado Wheat Berry Salad

Heirloom Tomato and Avocado Wheat Berry Salad

Vicky Cohen and Ruth Fox


For the dressing

  • 1 Tablespoon  coarse ground mustard
  • 1 Tablespoon  Dijon mustard
  • 1 Tablespoon  stone-ground honey mustard
  • 3 Tablespoons  lemon juice
  • 3 Tablespoons  extra-virgin olive oil
  • 1/8 Teaspoon  salt
  • 3 Tablespoons  maple syrup

For the salad

  • 4 Cups  water
  • 1 Teaspoon  salt
  • 1 Cup  wheat berries
  • large avocado, pitted, peeled, and diced
  • 1 Pound  mini heirloom tomatoes, halved
  • 1 Cup  chopped parsley

Here's one of my favorite salads to make when the weather turns hot and humid: Heirloom Tomato and Avocado Wheat Berry Salad. Super simple and delicious, refreshing, and filling.

Here's a suggestion, though. Because the wheat berries take a little time to cook, make extra and store them in the refrigerator. Use them as a side dish for dinner… or to make more salad!

Click here to see 15 Tastiest Heirloom Tomato Recipes.


For the dressing

Put all of the ingredients in a glass jar and shake. Keep refrigerated until ready to use.

For the salad

Bring the water to a boil in a soup pot. Add salt and wheat berries, reduce the heat to medium, cover, and cook until the wheat is tender and slightly al dente, about 1-1 ½ hours.

In a large bowl, combine the cooked wheat berries, avocado, tomatoes, and parsley. Add salad dressing to taste and carefully toss together.



Back To Avocado 101!


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