Cherry, Mint + Wheatberry Salad

Cherries, blueberries, wheatberries, mint, and we have a bit of an update to classic fruit salad.

We're wrapping up a month of summer sides for the Free People blog and decided to end on a sweet note. Fruit salad is an easy dish during cookout season, and although a big bowl o i is absolutely delicious it's nice to add in a few more elements. he wheatberries change up the texture, and a little bit of mint goes a long way here. 've been hooked on wheatberries for years, and if you're worried about the cooking time, I can vouch that they're definitely worth it. I would avoid the bags that say quick-cooking, as we recently bought a bag of the quick-cooking ones by mistake, and they were a little strange. Since they're pre-boiled, they cook in about 1/4 of the time but come out much mushier. 

Next up this week, we made summer vegetable ratatouille flatbreads, and they disappeared about 3 minutes after this photo was taken. 

Cherry Mint + Wheatberry Salad
Serves 4

1/2 cup hard winter wheatberries
8 oz cherries, halved and pitted
4 oz blueberries
2 tsp sugar + additional for serving
6 sprigs mint, cut into chiffonade
1/2 lemon

Combine wheatberries and 1.5 cups water in a saucepan. Bring to a boil, then reduce to a simmer, cover and cook for 45 minutes. Drain and set aside to cool. Once wheatberries have cooled, transfer to a mixing bowl with cherries, blueberries, sugar and lemon juice. Stir gently to combine and refrigerate for at least 1 hour or up to 8 hours.

To serve, toss with mint and additional sugar.