Karen Gottlieb 

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.