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Wheat Berry Tabouli Salad
- 1 cup wheat berries
- 3 cups water
- 1 pint cherry tomatoes, quartered
- ½ cup red onion, minced
- 1 medium cucumber, peeled, seeded, diced
- 1 packed cup chopped parsley
- ½ cup packed chopped mint
- Zest and juice of one lemon
- 1/4 cup extra virgin olive oil
- Sea salt and freshly ground pepper
- Crumbled feta cheese
Bring water to a boil, add wheat berries, return to a boil then cover pot and reduce heat to a simmer. Cook wheat berries for about an hour until al dente, cooked and starting to pop open, but still a bit firm. Drain and allow to cool to room temperature. Drain and allow to cool. In a large salad bowl, combine cooled wheat berries, vegetables and herbs. Add lemon zest, lemon juice and salt and pepper to taste. Toss well. Pour olive oil over salad and mix thoroughly. Taste for salt/sour balance, adding more salt or lemon juice as needed. Serve with crumbled feta cheese.
