Wheat Berry and Feta Salad

Adapted from Gourmet/Epicurious

~from Savoring Time in the Kitchen

Yield: Serves 6

2 cups cooked wheat, spelt, or rye berries (I used Bob's Red Mill Brand)

1 cup diced Feta cheese (I like Feta in water or good, dry Greek Feta)

1/4 cup thinly sliced scallions

1/2 cup diced seedless cucumber

1/2 cup diced red bell pepper

1/4 cup mixed minced fresh herbs such as parsley, mint, basil, oregano

1 cup cherry tomatoes, halved or quartered

I also used about a cup of crisp-tender green beans, cut into pieces

Fresh greens for serving (optional)

Dressing Ingredients:

3 tablespoons fresh lemon juice (from about 1 whole lemon)

1 tablespoon red-wine vinegar

1 teaspoon ground cumin

1 garlic clove, minced

Red pepper flakes to taste, about 1/4-1/2 teaspoon

1/2 cup extra-virgin olive oil

Salt and Pepper to taste

First, cook the wheat berries in a saucepan of boiling, salted water for about 1 hour, or until they are tender but still slightly crunchy. (See package directions). Drain and set aside to cool. 

Prepare the dressing by placing everything except the olive oil in a small bowl.  Slowing whisk in the olive oil to emulsify and adjust seasonings to taste. 

In a large bowl stir together the wheat berries, Feta, onion, cucumber, red pepper, tomatoes and minced herb.  Toss with the dressing until coated.  Taste and add more dressing, if desired.