Did you know you can grill garlic scapes? It’s easy to do and, tossed with olive oil and salt, with a little char on them, they are tender and sweet like roasted garlic. In this hearty salad, we combine grilled baby Zephyr squash and garlic scapes with wheat berries and sauteed kale. Not familiar with wheat berries? A wheat berry is the entire wheat kernel minus the hull. When cooked, wheat berries have a chewy bite and subtle nutty, earthy flavor. We love them because they are delicious, but they’re also packed with fiber, protein and iron.

The first harvest of the new growing season is appearing at Connecticut farmers’ markets now… let’s get cooking!
wheat berry salad (1 of 1)-3


  • 1½ cups wheat berries, soaked for 1 hour
  • 12 baby zucchini or summer squash, ends trimmed and sliced in half
  • 12 garlic scapes
  • 1 yellow or red pepper cut into thick slices
  • 1 bunch kale, thick stems removed, sliced into 2 inch ribbons
  • 1 garlic clove, minced
  • 1/2 cup sundried tomatoes (if dried, soak in warm water to re-hydrate)
  • juice of one lemon
  • 1/4 c olive oil
  • freshly ground black pepper
  • sea salt
  • chopped fresh herbs: basil, parsley, thyme
  • ¼ c grated Parmesan or Romano cheese
  • Pinch of hot pepper flakes


  1. Place soaked wheat berries in a medium pot and cover with 3″ of water. Bring to a boil, reduce heat and simmer for 1 hour. Drain and cool.
  2. Preheat grill, direct, high. Toss scapes, squash, and pepper rings in olive oil, salt and pepper. Grill until soft and beginning to get some char, turning once. Chop into large chunks.
  3. Heat 1 Tb of olive oil in a large skillet. Add kale and garlic and cook, tossing occasionally, sprinkling with salt and pepper, until wilted and tender, about 1 minute.
  4. Combine wheat berries with lemon juice, 2 T olive oil, salt, pepper, herbs, cheese, and pepper flakes. Toss to coat. Add vegetables.
  5. Serve at room temp or chilled.

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