Ingredients
1
cup wheat berries
3 1/2
cups water
5
tablespoons lemon juice
1
tablespoon pepperoncini pepper liquid (from pepperoncini jar)
1
tablespoon red wine vinegar
2
teaspoons olive oil
2
tablespoons chopped fresh oregano leaves
1/4
teaspoon salt
1/2
teaspoon pepper
3
cloves garlic, finely chopped
1
English (seedless) cucumber, diced (2 cups)
4
plum (Roma) tomatoes, diced (2 cups)
1/4
cup kalamata olives, pitted and sliced (about 16 small)
2
pepperoncini peppers (bottled Italian peppers), drained, diced
1/4
red onion, sliced
2
oz crumbled feta cheese
Preparation
In 2-quart saucepan, heat wheat berries and water to boiling. Reduce heat; cover and simmer about 1 hour or until tender.
Meanwhile, in large bowl, beat lemon juice, pepperoncini liquid, vinegar, oil, oregano, salt, pepper and garlic with whisk. Add cucumber, tomatoes, olives, pepperoncini peppers and onion; toss gently to combine. Set aside until wheat berries are cooked.
Drain wheat berries, and wash under cold water until cool. Drain until dry; add to salad mixture. Toss well. Divide among 6 serving plates; top with cheese.
