This salad was published by Bon Appetit about 13 years ago. I changed it a bit but have been making it all these years.

Serves 4-6

1 cup wheat berries (available at natural foods stores and some national markets)

1/2 cup diced Feta (about 2 ounces)

1/2 cup thinly sliced red onion

1/2 cup seedless cucumber, chopped

5 tablespoons olive oil

1/4 cup julienne strips of drained bottled roasted red pepper

1/4 cup mixed minced fresh herbs such as parsley, mint, and dill plus herb sprigs for garnish

2 tablespoons fresh lemon juice, or to taste

1 tablespoon red-wine vinegar

1 tablespoon chopped pitted brine-cured black olives

1 teaspoon ground cumin

1 garlic clove, minced

¼ teaspoon dried red pepper flakes to taste

In a kettle of boiling salted water cook the wheat berries for 1 hour, or until they are tender, and drain them. In a large bowl stir together the wheat berries, the Feta, the onion, the cucumber, the oil, the roasted pepper, the minced herbs, the lemon juice, the vinegar, the olives, the cumin, the garlic, the red pepper flakes, and salt to taste and garnish the salad with the herb sprigs.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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