Wheatberry currant salad

I’ve learned a few things from joining a CSA this year.

So far:

Organic, non-pesticide ridden fruit is about 3 times smaller than the stuff you buy in stores. It’s also about 3 times more tasty.

Sheep make a hell of a lot of noise.

Apparently, I eat about 4 times the amount a family of 4 does if 4 leaves of kale are considered a “bunch”.

People that work at CSAs/farms are exactly what you picture in your head. Flannel shirts, no makeup, quirky and extremely nice.

Currants actually exist in a form other than “dried”.

Who knew?

Ok, I guess I knew but honestly, I’ve never in my life actually seen them in a grocery store. Guess they’d rather stock the shelves with steroid pumped strawberries instead.

These blueberry lookalikes came last week for the first time and I was at an absolute loss at what to do with them. At first, I thought they were too tart to eat raw but the thought of turning them into a sweetened jam or sauce seemed like too boring and predictable of a route. So I kept eating them one by one, hovering over the sink until I decided on a classic fruit + grain salad. To offset the tartness of the raw fruit, I’d sweeten and spice up the grain.

What resulted was a partially acceptable breakfast salad, a quirky dinner side salad or an excellent snack over plain yogurt. Take your pick.

Chewy, tart, sweet and minty.

It’s an eclectic little salad which seems totally appropriate considering it’s quirky, flannel loving origin.

5.0 from 1 reviews
Wheatberry Currant Salad
Prep time
Total time
An eclectic cinnamon side salad with an orange honey dressing.
Author: Gina Matsoukas
Recipe type: grains, side dish, salad
Serves: 3-4
  • 1¼ cup cooked wheatberries
  • 1 cup fresh currants
  • 4 leaves of mint, thinly sliced
  • ¼ cup pecans, toasted and chopped
  • ½ teaspoon cinnamon
  • juice of ½ an orange
  • 1 tablespoon honey
  1. Combine wheatberries, currants, pecans, mint and cinnamon in a medium bowl.
  2. In a separate small bowl, whisk together the orange juice and honey.
  3. Pour the dressing over the the wheatberry mixture and toss to combine.
  4. Serve room temperature or chilled.
Barley or brown rice may be substituted for the wheatberries. To cook wheatberries, cover with water in a small sauce pan and simmer for 30-40 minutes. Drain excess water before combining in the bowl with the currants.


share it on →
Facebook Twitter Pinterest Email Stumbleupon


  1. 1

    I love the CSA, I get my box tomorrow!! The only thing I don’t like are my carrots are always kind of soggy feeling! Your Wheatberry Current Salad looks delish and I never seen an actual current, same as you I always seen them dry!

  2. 2

    I’ve never actually seen them in the store now that you mention it either. I’ve never really even thought about it’s un-dried (or pre-dried) form before.

    Regardless, this looks awesome. You really can’t go wrong with wheatberries and fruit :)

  3. 3

    I’ve never seem for sale either but I’m so in love with what you did with them!

  4. 4

    Gina, you are seriously wow-ing me every morning with these stunning posts!! In love! And I’ve never seen currants un-dried either, but now I’ll be keeping a keen eye out!

  5. 5

    I’ve been looking for a CSA to join! Not too many in my area.

  6. 6

    Had no idea that’s what currants looked like – I love wheatberries though, so I’m sure this is amazing! Beautiful photos as always! :)

  7. 7

    Come to think of it, I don’t think I’ve ever had a non-dried currant. Pairing this with greek yogurt sounds delicious! I never would have thought to pair the two. Beautiful pics as well, Gina. Happy 4th!

  8. 8

    I love seeing you and Brandy talk about your csa all of the time. I’ll have to see if I have that option around here anywhere.

  9. 9

    I love all the unique ingredients you’ve been using lately!! This seems like a hearty, wholesome salad!

  10. 10

    I love CSA’s! I haven’t seen currants at the grocery fresh before either, but they’re fantastic in this salad :)

  11. 11

    when I joined a CSA I realized just how modified and altered grocery store food is…it’s HUGE compared to what grows naturally, no chemicals or genetic tweaking! your fruit comment in the opening, so true!

  12. 12

    I have never been able to find currants at my stores either! But, now I really want to after seeing this!

  13. 13

    Ok you have solved a mystery for me. I get this perfect protein salad at the local grocery store here and was stumped about one of the main ingredients. I even put a plea out a LONG time ago on instagram for someone to help me figure out what they were….looks like they are wheatberries. They look exactly the same. Thank you for solving this mystery for me. I will now call you Detective Gina…solving food mysteries left and right. :) (I obviously haven’t had my afternoon caffeine)

  14. 15
    Barbara says:

    Think I’d like this but can’t make it because.. no currents. Bet if I subbed dried currents or blue berries it would sweeten the wheatberries.

  15. 16

    Awesome! I actually have these on a tree in our yard. Or is it a bush. I have no idea because I don’t usually do anything with them. We eat and few and that’s it. I gotta try something like this when they’re ready. Looks yummy!

  16. 17

    you use the coolest grains and incorporate the coolest flavors. hands down. winner!

  17. 18

    I have never tried wheatberries but I keep seeing these amazing recipes being posted! I need to try them. I love all of the ingredients you have in this salad! Mint makes things so refreshing, especially in the summer!

  18. 19

    I can’t wait to join CSA! Your salad sounds fabulous!

  19. 20

    I have about a gagillion current berries and idk what to do with them. P and I have just been eating them off the bush. I can’t believe your CSA had some so cool!

Speak Your Mind


Rate this recipe: