Given the summer season it is a wonderful time for a picnic and this salad is perfectly fresh and light.
1 ½ cup wheat berries
¾ cup chopped walnuts
1 ½ cups snow peas, sliced in thirds
½ cup tart dried cherries, roughly chopped
½ cup parsley leaves, roughly chopped
3 tablespoons olive oil
2 tablespoons lemon juice
Sea salt and freshly ground black pepper, to taste
In a large pot combine wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
In a large bowl, combine the wheat berries, walnuts, snow peas, dried cherries, parsley, olive oil and lemon juice. Season to taste with salt and pepper.