Wheatberry Salad

• 13 cup wheatberries
• 3 cups water, salted
• 14 cup diced red pepper
• 14 cup chiffonade spinach (optional)
• 1 green onion, finely sliced, green part only
• 2 ounces feta cheese, crumbled (or more to taste)
• 3 tablespoons olive oil
• 1 12 tablespoons good vinegar or 1 12 tablespoons lemon juice
• 1 12 tablespoons chopped fresh oregano (or 1 tsp dry)
• 1 clove finely minced garlic
• salt and pepper

1. Cook the wheatberries in the water according to package directions, or one to 1 1/2 hours.
2. they should be al dente.
3. Drain and cool.
4. Add vegetables and feta.
5. Meanwhile, whisk together dressing ingredients.
6. Add to salad.
7. serve cold or at room temperature.Note that if you're preparing this a day ahead, you might need to add extra dressing.

wheatberries, water, red pepper, chiffonade spinach, green onion, feta cheese, olive oil, vinegar, fresh oregano, garlic, salt

Taken from www.food.com/recipe/wheatberry-salad-362268 (may not work)