Fig & Arugula Wheat Berry Salad

This is actually the third time I set out to make farro. And for one reason or another, a farro post is still yet to happen. Thanks to my superior pantry labeling system (a million unlabeled bags), I happened to grab these wheat berries instead. Turns out, pre-cooked wheat berries and pre-cooked farro look remarkably similar to each other.

Not that it matters… in these salads, any grain will do. The formula is simple: grain + green + nut + chopped fresh herbs + a tangy cheese (optional) + a seasonal special guest. Today’s seasonal guest is figs.

But unlike my other recent fig post, I don’t have a charming farmers market story. This weekend, we didn’t get up and out early. We laid around on the sofa watching netflix. In fact, I can hardly believe the summer is almost over and we’ve been so boring. But that’s about to change (no we’re not having a baby), but we’re getting ready to take a trip.

serves 2


1.5 cups cooked wheat berries (see cooking notes below) or quinoa for gf
2 cups arugula or other baby salad greens
1/2 cup figs, quartered, approx. 8-10 figs (you can use dried figs if fresh aren’t available)
1/3 cup walnuts, toasted & chopped
1/2 chopped mixed herbs (I used basil and mint)
1/4 cup crumbled feta (optional)

2 T olive oil
1/2 clove minced garlic
2 T lemon juice
1/2 teaspoon honey or maple syrup
salt, pepper

Whisk dressing together and assemble salad ingredients.

* to cook wheat berries: 
(ratio: 3 cups of water for every 1 cup of wheat berries)

Put wheat berries and water in a pot and bring to a boil. Reduce heat, cover and simmer for approx 45-50 minutes. Test for done-ness, they should be chewy, not mushy, but not crunchy. (If all of the water absorbs and your wheat berries are still not tender, add some more water). Drain excess water before using.

These can be made in advance and stored in the refrigerator for a few days.

If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. la domestique from on said:

    Wheat berries are a favorite grain in our house, and I often incorporate them into salads. Combining them with figs and walnuts is a whole new fantastic idea to me, and I look forward to making this.

  2. Christina from on said:

    Your photos are outstanding. The figs in the bowl.. goodness. You clearly have wonderful light in your kitchen. Wheat berries fascinate me – they look large and nutty. Would love to get my hands on some.

  3. Nico from on said:

    I love your formula … especially the “seasonal special guest”. Very cute!

  4. I have so many versions of wheat berries – some spelt, some farro, some the typical wheat.. I think I also have emmer… nearly out of barley so I will have to resort to them when I want to make a risotto-type dish.. unless I make this salad first! Looks great! Definitely want to find some figs now. 🙂

  5. Courtney Jones from on said:

    I’ve been cooking with farro a lot lately, but have yet to try wheat berries! Looking forward to giving this awesome recipe a shot! 🙂 Hope I can find some fresh figs soon!

  6. Jess from on said:

    Oh yes – I recognize this formula very well. It’s a near-weekly lunch salad design in my house too, but I’m absolutely envious of your beautiful figs. Hooray for a trip!

  7. What a beautiful blog you have, I will be happy to follow it, I love your design and pictures !

  8. oh gosh, i feel ya. I just had to throw out a few small bags of spices because i couldn’t tell what they were – they were all just red and pungent, which didn’t really narrow it down.

    and just the other day, i mistakenly grabbed a container of what i thought was bulgur but turned out to be (i think) steel cut oats. what a goopy mess.

    but farro, man, it’s so lovely.

  9. Bec Brown from on said:

    This looks sooooo delicious. Love your photos!

  10. Heather from on said:

    I love recipes like this that use a simple formula for goodness as its base – you can never go wrong and you are guaranteed a salad that is never boring!

  11. Would you believe that I’ve only had one bite of a fresh fig, ever? I’m going to hunt some down so I can make this gorgeous salad.

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  15. Karen on said:

    Hi there, just discovered your blog and have added 3 of your meals to this weeks meal plan. I just made this recipe and both me and my husband were soooo impressed. My husband said its 5 stars and restaurant worthy! Just blew our minds! Absolutely perfect! I did want to mention that for fresh herbs in the recipe it doesn’t say cup or tbsp, I did 1/2 cup and that worked. Thank you for your beautiful blog!

    • jeanine from on said:

      Hi Karen, makes my day to hear this – so glad the fig salad was a hit 🙂

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