Wheat Berry Salad with Peppers and Zucchini

1. 1

   The night before you plan on serving the salad, put the wheat berries in a large pot, cover them with 4 inches of water, and soak them, covered, for 8 hours or overnight, in the refrigerator.

2. 2

   This shaves an hour off the berries cooking time.

3. 3

   The next day, pour out the soaking water, cover the berries with an inch or so of water, then add the salt and bring to a boil.

4. 4

   Reduce the heat and simmer, covered, for about 1 hour or until the berries are tender but still very chewy.

5. 5

   If you havent soaked the berries overnight, simmer them for an additional 1 hour or until done.

6. 6

   You will have about 5 cups of wheat berries.

7. 7

   While the berries are simmering, toss the peppers, zucchini, and onion in a large bowl.

8. 8

   Prepare the vinaigrette by briskly stirring together the vinegar, olive oil, crushed garlic, mustard, sugar, and salt and pepper in a small bowl.

9. 9

   When the berries are tender, drain the water and add them to the vegetables, stirring gently with a large spoon.

10. 10

    Toss with the vinaigrette, parsley, basil, chives, and goat cheese and serve at room temperature.

* Per serving · 4 servings · Values may vary.