Wheat Berry Salad with Goat Cheese

1¼ cups uncooked wheat berries (hard winter wheat)

2½ cups chopped English cucumber

cup thinly sliced green onions

1½ 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

½ teaspoon freshly ground black pepper

½ teaspoon sugar

2 tablespoons extra-virgin olive oil

¾ cup (3 ounces) crumbled goat cheese

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

Cover wheat berries 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, onion, arugula, parsley and tomatoes.

Combine lemon rind and juice, salt, pepper and 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.

Serves six (about 1 cups each).

Nutrition values per serving: 253 calories, 10 g fat (4 g saturated), 36 g carbohydrates, 7 g fiber, 9 g protein, 11 mg cholesterol, 401 mg sodium.

“Cooking Light Big Book of Salads” (oxmoor House, 2012)

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