Wheat berry salad with goat cheese

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
    1 cup (4 ounces) crumbled goat cheese

    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.

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