Sour Cherry, Burrata & Wheatberry Salad

Serves about 4 – 5. Dressing recipe slightly adapted from Epicurious.
Prep time: 6 – 10 minutes
Cook time: 1 hour


For the salad:

For the dressing:


  1. In a saucepan, mix the wheatberries, water and dash of salt together. Bring to a rapid boil then reduce heat to low. Cover and let simmer for an hour, stopping to fluff and stir the berries every 20 or so minutes. Let cool.
  2. Once cooled, mix the wheatberries with the cherries, burrata and walnuts (carefully to not bleed the cherries).
  3. In another bowl, whisk the lemon zest, lemon juice, honey and dijon mustard together. Using a whisk, add the olive oil one tablespoon at a time, whisking well after each addition. Mix in the chopped basil and salt and pepper. Drizzle the salad with the dressing and serve immediately.

Nutritional information per serving: 

Calories: 343.6
Fat: 20.4 grams
Carbohydrates: 32 grams
Fiber: 4 grams
Protein: 12.8 grams

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