2 cups hard wheat berries (3/4 lb)
3 tablespoons red-wine vinegar
3/4 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1/2 cup chopped fresh dill
1 small red onion, halved lengthwise, then very thinly sliced lengthwise or diced
3-4 scallions, chopped
1/2 red pepper, diced
12 Cherry tomatoes - red and yellow, halved
Other veggies optional: cucumber-diced, grated carrots, celery-diced, radishes-thinly sliced, snow peas-thinly sliced, parsley-chopped, roasted squash-diced, etc.
Cook wheat berries in a 4-quart pot of boiling water (not salted), uncovered, until tender, 1 to 1 1/4 hours. Drain in a large sieve and rinse under cold water to cool, then drain well.
Whisk together vinegar, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined. Add wheat berries, onion, dill and any other veggies and stir to coat well. Add other veggies...get creative!
Salad can be made 1 day ahead and chilled, covered.
Wheat Berry Salad
A favorite salad for picnics or potlucks