1/2 cup Feta cheese, diced (I like the basil and sun-dried tomato variety)

1/2 cup red onion, minced

1/2 cup cucumber, peeled, seeded, chopped

1/4 cup mixed fresh herbs, minced (I like parsley, mint, thyme, and basil) plus some for garnish

1 garlic clove, minced

2 tablespoons fresh lemon juice

Storage Ingredients

3 cups cooked whole wheat berries

1/4 cup roasted red peppers, julienne strips of drained bottled peppers, chopped

1/4 cup peperoncini salad peppers, chopped

1 tablespoon Kalamata black olives, pitted, brine-cured, chopped

5 tablespoons olive oil

1 tablespoon balsamic vinegar

Stir together the wheat berries, Feta, onion, cucumber, roasted pepper, peperoncini, herbs, olives, and garlic. In a separate bowl, mix the olive oil, lemon juice, and vinegar. Mix everything together. Garnish with herbs. Serves 4-6

This recipe comes from Charlene and was adapted from “The Best of Gourmet 1994″. Charlene says that this salad is one of her all-time summer favorites, especially because she grows the fresh herbs in her garden. She also suggested that it might be fun to experiment with adding some marinated artichoke hearts. Nothing says, “you’re worth it” like marinated artichoke hearts!