ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Wheat Berry Salad with Melon and Feta

Photo: Squire Fox; Styling: Carla Gonzales-Hart
Hands-on time 22 mins
Total time 22 mins
Yield Serves 4 (serving size: about 1 1/4 cups)
We were blown away by this intriguing mix of fresh, crunchy, and juicy produce with chewy wheat berries and creamy cheese.


  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon tomato paste
  • 1 1/2 cups cooked wheat berries
  • 1 cup sliced English cucumber
  • 1 cup chopped watermelon
  • 1 cup yellow grape tomatoes, halved
  • 3 tablespoons chopped fresh mint
  • 2 ounces feta cheese, crumbled (about 1/2 cup)
  • 2 tablespoons unsalted sunflower seed kernels

Nutrition Information

  • calories 306
  • fat 16.5 g
  • satfat 3.8 g
  • monofat 9.2 g
  • polyfat 2.4 g
  • protein 9 g
  • carbohydrate 31 g
  • fiber 5 g
  • cholesterol 13 mg
  • iron 2 mg
  • sodium 411 mg
  • calcium 103 mg

How to Make It

  1. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Stir in wheat berries; toss to coat. Stir in cucumber, watermelon, tomato, and mint; toss to coat. Sprinkle with cheese and sunflower seeds.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit