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Tomato corn salad with feta and wheat berries

Recipe by:Chef Kendra Baker
The Picnic Basket, Santa Cruz


  • Vinaigrette
    1/2 cup extra virgin olive oil
    1/4 cup red wine vinegar
    1/4 cup balsamic vinegar
    1 tbsp. honey
    1 tsp. Dijon mustard
    1/2 tsp. salt
  • Salad
    1 basket cherry tomatoes, cut in half
    2 ears yellow corn, kernels cut off the cob
    2 cups cooked wheat berries
    1/3 cup crumbled feta cheese
    1/2 bunch parsley, coarsely chopped
    1/2 bunch basil, coarsely chopped


For vinaigrette: Place all ingredients in a jar with a lid and shake until emulsified. Set aside.

For salad: Place tomatoes, corn, wheat berries and cheese in a bowl and toss with half of the vinaigrette. Continue to add more vinaigrette until ingredients are flavorful. Fold in herbs and serve.

Serves 8

Photo: © 2018 Richard Green

Califonia Bountiful