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Wheat Berry Salad with Artichokes and Cranberries

Every year at Christmastime, I serve this hearty and colorful salad. If you like, prepare it ahead of time and remove from the refrigerator 30 minutes before serving. —Gilda Lester, Millsboro, Deleware
  • Total Time
    Prep: 10 min. Cook 1 hour
  • Makes
    12 servings (2/3 cup each)


  • 7 cups water
  • 2 cups wheat berries
  • 1-1/4 teaspoons salt, divided
  • 3/4 cup Italian salad dressing, divided
  • 1 pint cherry tomatoes, halved
  • 1 cup marinated quartered artichoke hearts, drained
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pitted green olives
  • 1/4 cup sliced ripe olives
  • 1 tablespoon capers, drained
  • 1/2 cup thinly sliced fresh basil
  • 1/4 teaspoon pepper
  • 1/2 cup crumbled blue cheese


  • In a large saucepan, bring water to a boil. Add wheat berries and 1 teaspoon salt. Reduce heat; simmer, covered, for 55-60 minutes or until softened. Drain.
  • In a large bowl, combine wheat berries and 1/2 cup Italian dressing. Cool.
  • Add tomatoes, artichoke hearts, cranberries, green and ripe olives, capers and basil. Pour remaining dressing over top; toss to coat. Season with pepper and remaining salt. Top with blue cheese.

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