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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.
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2
This shaves an hour off the berries cooking time.
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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.
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4
Reduce the heat and simmer, covered, for about 1 hour or until the berries are tender but still very chewy.
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5
If you havent soaked the berries overnight, simmer them for an additional 1 hour or until done.
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6
You will have about 5 cups of wheat berries.
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7
While the berries are simmering, toss the peppers, zucchini, and onion in a large bowl.
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8
Prepare the vinaigrette by briskly stirring together the vinegar, olive oil, crushed garlic, mustard, sugar, and salt and pepper in a small bowl.
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9
When the berries are tender, drain the water and add them to the vegetables, stirring gently with a large spoon.
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10
Toss with the vinaigrette, parsley, basil, chives, and goat cheese and serve at room temperature.
