📖 Instructions

1. Start by cooking the wheat berries. Rinse 1 cup of wheat berries under cold water. Place them in a large pot and cover with 3 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45-60 minutes, or until the wheat berries are tender but still slightly firm to the bite. Drain them in a colander and set aside to cool slightly. Don't overcook, or they'll get mushy!
2. While the wheat berries are cooking, prepare the vegetables. Finely chop 1/2 cup of red onion, 1 cup of cherry tomatoes (halved or quartered if large), and 1/2 cup of cucumber (peeled and diced). I like to use a mandoline slicer for perfectly even cucumber pieces, but a knife works just fine. Just be careful and chop those fingers up.
3. Next, chop your herbs. I love this salad with parsley, but you can substitute others as well! Chop up about 1/2 cup of fresh parsley, 1/4 cup of fresh dill, and a couple of sprigs of thyme, roughly chopped. You want a good mix of textures and flavors here, so don't be afraid to experiment.
4. In a large bowl, combine the cooled wheat berries, chopped vegetables, and herbs. Gently toss to combine. I like to use my hands for this part, to make sure everything is evenly distributed. It's kinda meditative and relaxing.
5. Now for the dressing! In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of red wine vinegar, 1 teaspoon of Dijon mustard, salt, and freshly ground black pepper to taste. Taste as you go, and adjust seasonings to your liking.
6. Pour the dressing over the salad and gently toss again to coat everything evenly. Try not to over-dress, or your salad might get soggy. You always want that nice balance of textures and flavors.
7. Serve immediately or chill for later. This salad is equally delightful fresh or chilled. Garnish with extra herbs or a sprinkle of lemon zest for an extra touch of elegance. Because why not?