SUMMER

Summer Garden Wheatberry Salad

Wheatberries are a hearty, fiber-rich grain that have a chewy, satisfying bite. If wheatberries are unavailable, you can substitute barley, brown rice or wild rice, cooked according to package directions. 

Serves 6

1 cup wheatberries

3 cups water, plus extra as needed

3 tablespoons extra-virgin olive oil

3 tablespoons sherry or red-wine vinegar

1 small cucumber, peeled, seeded and diced

½ pint cherry tomatoes, halved

1 teaspoon salt

1 small shallot, minced

½ cup black olives, chopped

½ cup fresh Italian parsley, chopped

1 cup goat cheese (about 4 ounces), crumbled

1. In a medium saucepan, combine wheatberries with 3 cups water. Bring to a boil; reduce heat and simmer 45 minutes until soft but still chewy, adding water as needed. Drain; scrape into a large bowl, toss with oil and vinegar and let cool.

2. Set a colander in the sink; add cucumber, tomatoes, and salt; toss to coat. Let stand 15 minutes.

3. Add drained cucumber and tomatoes, shallots, olives and parsley to the wheatberries in the bowl. Fold in goat cheese; season with salt.

TIP: For best flavor, toss wheatberries with oil and vinegar while still warm.