Wheat Berry & Blistered Tomato Mason Jar Salads

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Ingredients Minutes Calories
Prep Cook Servings
20 min 1 h 4
Wheat Berry & Blistered Tomato Mason Jar Salads
Health Rating


1 cup, dry Wheat berries
3 cup Water
30 tomato Cherry Tomatoes (1 pint)
1 tsp Thyme, fresh
2 cup Eggplant (cubed)
2 tsp Balsamic vinegar
1 1/2 tsp Salt
2 tbsp Extra virgin olive oil
1/4 cup whole Almonds, raw
2 cup Arugula
1/4 cup whole Almonds, raw
1 clove(s) Garlic (peeled )
2 cup Basil, fresh
1 tbsp Lemon juice
1/2 cup Extra virgin olive oil
1 pinch Salt


Cook the wheat berries. In a medium saucepan over medium-high heat, combine the wheat berries, water and 1/2 tsp. salt. Bring to a boil and then reduce the heat maintain a simmer. Simmer, covered, for about 50-60 minutes. The wheat berries are done when they have plumped slightly and some have started to split open. They should be chewy and al-dente. Drain the wheat berries and set aside to cool.

Meanwhile, heat a large cast iron skillet over medium-high heat. Warm 1 tablespoon of the olive oil. Once the olive oil is hot, add the cherry tomatoes. Sprinkle the tops of the tomatoes with the thyme leaves and 1/2 tsp. salt. Let the tomatoes cook undisturbed for about 2 minutes. You will hear them starting to pop. Give the tomatoes a stir and cook for 1 minute more. Then remove and transfer the tomatoes to a small bowl and set aside to cool.

Heat another tablespoon of olive oil in your cast iron skillet. Add the cubed eggplant and 1/2 tsp. salt. Cook the eggplant, stirring occasionally, for about 4-5 minutes. If the skillet starts to get dry, add another tablespoon of olive oil. Add the balsamic vinegar and cook for about 1 minute more. Remove the eggplant to a small bowl and set aside to cool.

Make the pesto. In the bowl of your food processor with the blade attachment, pulse together the almonds and garlic until the almonds are partially broken down. Add the basil leaves and lemon juice and process, scraping down the sides of the bowl as necessary, until the basil is finely chopped. With the food processor running, gradually stream in the olive oil, blending until well combined. Taste and add a pinch of salt if necessary. Transfer the pesto to a small bowl. Cover and refrigerate until you’re ready to use it.

Assemble the salads by layering the ingredients into mason jars. You’ll need jars that are at least 16-ounces in size. Start by adding about 2 tablespoons of pesto to the bottom of each jar. Then divide the wheat berries, sautéed eggplant, blistered tomatoes (spooning any released juices from the tomatoes into the jars), almonds and arugula evenly between the jars. Seal and refrigerate the jars until you’re ready for your adventure!

To serve, shake or stir to mix the ingredients together and distribute the pesto. Enjoy!

Nutrition Facts

Per Portion

Calories 632
Calories from fat 401
Calories from saturated fat 49
Total Fat 45 g
Saturated Fat 5.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.6 g
Monounsaturated Fat 31 g
Cholesterol 0
Sodium 947 mg
Potassium 807 mg
Total Carbohydrate 45 g
Dietary Fiber 11.5 g
Sugars 6.0 g
Protein 12.7 g

Dietary servings

Per Portion

Grain 1
Meat Alternative 0.5
Vegetables 3.0

Energy sources

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