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Make the most of your care-free summer afternoons with this crisp, refreshing Escarole, Roasted Tomato and Wheat Berry Salad.
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Escarole, Roasted Tomato and Wheat Berry Salad

A crisp salad full of bright, Meditterranean flavors. Great to bring to your next picnic or BBQ.
Prep Time3 mins
Cook Time15 mins
Total Time18 mins
Course: Salad
Cuisine: Mediterranean
Keyword: escarole, roasted tomato, salad, wheat berry
Servings: 8
Calories: 59kcal
Author: Christine


  • 1 package cherry tomatoes washed and dried
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon garlic salt
  • 1 head fresh escarole washed well and chopped
  • pitted kalamata olives or your favorite type of olive
  • 1 cup cooked wheat berries prepared according to package instructions (or grain of choice)
  • parmigiano reggiano cheese shaved
  • Simple Lemon Vinaigrette from Epicurious.com


  • Preheat oven to 400 degrees F
  • Spread tomatoes on a baking sheet.
  • Drizzle with olive oil, sprinkle with garlic salt and toss to coat.
  • Roast at 400 for approximately 15 minutes, until they just start to burst.
  • Set aside to cool.
  • Assemble salad with escarole, wheat berries, cooled roasted tomatoes, olives and top with shavings of parmigiano reggiano cheese.


Escarole can be quite sandy, especially in the middle where the leaves get tight, so be sure to wash it very well.


Calories: 59kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Sodium: 157mg | Potassium: 181mg | Fiber: 3g | Vitamin A: 1230IU | Vitamin C: 4.1mg | Calcium: 35mg | Iron: 0.9mg