Wheat Berry Salad with Goat Cheese

Taking a cue from traditional tabbouleh, this dish uses lots of peak-season vegetables, tart lemon juice, and pungent fresh herbs. Serve with toasted pita wedges.

Yield: 6 servings (serving size: about 1 1/3 cups)

Ingredients

• 1 1/4  cups  wheat berries
• 2 1/2  cups  chopped English cucumber
• 2/3  cup  thinly sliced green onions
• 1 1/2  cups  loosely packed chopped arugula
• 6  tablespoons  minced fresh flat-leaf parsley
• 1  pint grape tomatoes, halved
• 1  tablespoon  grated lemon rind
• 3  tablespoons  fresh lemon juice
• 1  teaspoon  kosher salt
• 1/2  teaspoon  freshly ground black pepper
• 1/2  teaspoon  sugar
• 2  tablespoons  extra-virgin olive oil
• 3/4  cup  (3 ounces) crumbled goat cheese

Preparation

1. Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.

2. Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and rinse with cold water; drain well. Place wheat berries in a large bowl; add cucumber and next 4 ingredients (through tomatoes).

3. Combine rind and next 4 ingredients (through sugar) in a bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Stir in cheese. Let stand at least 30 minutes; serve at room temperature.

Nutritional Information

Calories:

253

Fat:

9.7g (sat 3.7g,mono 4.4g,poly 0.9g)

Protein:

9.2g

Carbohydrate:

35.7g

Fiber:

6.8g

Cholesterol:

11mg

Iron:

1.2mg

Sodium:

401mg

Calcium:

79mg