Vicky Cohen and Ruth Fox
Here's one of my favorite salads to make when the weather turns hot and humid: Heirloom Tomato and Avocado Wheat Berry Salad. Super simple and delicious, refreshing, and filling.
Here's a suggestion, though. Because the wheat berries take a little time to cook, make extra and store them in the refrigerator. Use them as a side dish for dinner… or to make more salad!
Put all of the ingredients in a glass jar and shake. Keep refrigerated until ready to use.
Bring the water to a boil in a soup pot. Add salt and wheat berries, reduce the heat to medium, cover, and cook until the wheat is tender and slightly al dente, about 1-1 ½ hours.
In a large bowl, combine the cooked wheat berries, avocado, tomatoes, and parsley. Add salad dressing to taste and carefully toss together.