A Guide to Whole Berry Salads

juicy and fresh wheat berry salad

Whole berries aren't just for home milling! Enjoy them cooked whole and chilled for an effortless and filling summer salad. 

Pro-tip: Take your favorite pasta salad recipe and substitute whole berries for the pasta and you'll get nutrition-packed hearty summer dish!

Take this formula and mix & match with whatever you have in your kitchen!

Here's what you'll need:

  1. Cooked Whole Berries. 1 cup. See the easy how-to-cook here.
  2. A Protein. 2 cups. Our hearty garbanzo beans are a stellar choice. Also consider a canned white bean or (leftover) grilled chicken.
  3. Something Creamy. 1/2 cup. Think avocado or cheese. Yogurt and sour cream will work too - just mix into your dressing.
  4. Something Green (or red or yellow). 1-2 cups total. Cucumber, bursting cherry tomatoes, crisp lettuce, thinly sliced red onion, or leftover green beans are great options.
  5. Something Sweet. 1/4 cup. Fresh fruit, dried fruit, even honey - juicy peach slices, berries, pomegranate seeds, or raisins work well.
  6. Something salty. 1/4 cup. Roasted seeds, nuts or olives!
  7. Herb(s). 1/2 cup. Any soft herbs will do - mint, parsley, basil, dill - we recommend an assortment for a dish that just shouts "fresh!"
  8. Acid. 2 tbs. A vinegar or a citrus (or both!) adds the perfect tang to your dressing.
  9. Olive Oil. 1/4 cup. For your dressing. Plus salt and pepper to taste.

Mix your dressing (acid, oil, s & p, and yogurt or honey, if using) and toss it with remaining chilled ingredients, reserving your herbs and "something creamy" to sprinkle on top. Enjoy!

We hope you love this formula for a summer whole berry salad! Please do share your own version with us here!

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This was my first time working with rye flour, and I wasn't sure how well it would work in a sourdough loaf. I was pleasantly surprised by the freshness and flavor of the Wrens Abruzzi.

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I heard about Barton Springs Mill from a friend. I bake a lot of bread and wanted to try all the flours. The rye, wheat flours and the all-purpose flour are the best I have ever used. The whole grains are robust and flavorful, and the products are locally sourced. Ordering using the web site was easy and the shipment was well packaged and prompt. I will use Barton Springs Mill flour exclusively in all my future baking.