Wheat Berry Salad With Goat Cheese - cooking recipe

Ingredients

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

Preparation

Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
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, green onion, arugula, parsley and tomatoes.
Combine lemon rind, lemon juice, sugar, salt and pepper; 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.