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

  Place the wheat berries in a large sauce pan with the water they were soaked in.  Add salt to taste and bring to a boil, then turn down the heat to simmer for an hour- or until the grains become tender (they will splay like a well done clam). Then turn off the heat, allowing them to rest for 15 minutes and drain.

Dice the tomatoes, add salt, the vinegars, and toss and allow to sit for an hour.  Once the wheatberries are drained, add to the tomatoes and juices and then add the remaining ingredients and serve.