Wheat Berry Salad with Goat Cheese

Taking a cue from traditional tabbouleh, this dish uses lots of peak-season vegetables, tart lemon juice, and pungent fresh herbs. Serve with toasted pita wedges. 

Makes 6 one-third cups

1 ¼ cups wheat berries

2 ½ cups chopped English cucumber

2/3 cup thinly sliced green onions

1 ½ cups loosely packed chopped arugula

6 tablespoons minced fresh flat-leaf parsley

1 pint grape tomatoes, halved

3 tablespoons curly parsley

1 tablespoon grated lemon rind

5 tablespoons fresh lemon juice

1 teaspoon kosher salt

2 cloves diced fresh garlic

3 tablespoons lime juice

½ teaspoon freshly ground black pepper

½ teaspoon sugar

2 tablespoons extra-virgin olive oil

¾ cup (3 ounces) crumbled goat cheese

Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.

Place wheat berried in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil, reduce heat and cook, uncovered, 1 hour or until tender. Drain and rinse with cold water; drain well. Place wheat berries in a large bowl; add cucumber and next 4 ingredients (through tomatoes).

Combine rind and next 4 ingredients (through sugar) in a bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Stir in cheese. Let stand at least 30 minutes; serve at room temperature.

Nutritional information for 1/3 cup of salad: Calories 253; Fat   9.7g (sat 3.7g, mono 4.4g, poly 0.9g); Protein 9.2g; Carbohydrate 35.7g; Fiber 6.8g; Cholesterol 11mg; Iron 1.2mg; Sodium 401mg; Calcium 79mg