Wheat Berry and Tomato Salad

• 1 cup farro or wheat berries, rinsed, soaked for several hours or overnight in 1 quart water
• Salt
• freshly ground pepper
• 1 1/2 to 2 cups diced tomatoes
• 1 tablespoon sherry vinegar
• 1 teaspoon balsamic vinegar
• 1 cup diced celery or cucumber, or a combination
• 3 tablespoons freshly squeezed lemon juice (more to taste)
• 3 tablespoons extra virgin olive oil
• 2 ounces feta, crumbled (about 1/2 cup)
• 1 to 2 tablespoons chopped fresh mint
• 3 tablespoons chopped fresh parsley

1. Place the wheat berries and their soaking water in a large saucepan.
2. Add salt to taste, and bring to a boil.
3. Reduce the heat, cover and simmer one hour or until the grains are tender and beginning to splay.
4. Turn off the heat, and allow the wheat berries to sit in the hot water for another 15 minutes.
5. Drain.
6. While the wheat berries are cooking, dice the tomatoes and place in a bowl.
7. Sprinkle with salt, and add the sherry and balsamic vinegars.
8. Toss together, and let sit for one hour.
9. After you drain the wheat berries, toss with the tomatoes and juices.
10. Allow to marinate together for one hour.
11. Add the remaining ingredients, and toss together.
12. Refrigerate until ready to serve, or serve at once.

or wheat berries, salt, freshly ground pepper, tomatoes, sherry vinegar, balsamic vinegar, celery, freshly squeezed lemon juice, extra virgin olive oil, feta, fresh mint, parsley

Taken from cooking.nytimes.com/recipes/1012725 (may not work)