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Ingredients

• 1 1/4 cups wheat berries
• 2 1/2 cups chopped English cucumber
• 2/3 cup thinly sliced green onions
• 1 1/2 cups loosely packed chopped arugula
• 6 tablespoons minced fresh flat-leaf parsley
• 1 pint grape tomatoes, halved
• 1 tablespoon grated lemon rind
• 3 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sugar
• 2 tablespoons extra-virgin olive oil
• 3/4 cup (3 ounces) crumbled goat cheese

Description

Taking A Cue From Traditional Tabbouleh, This Dish Uses Lots Of Peak-season Vegetables, Tart Lemon Juice, And Pungent Fresh Herbs. Serve With Toasted Pita Wedges.

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