Ingredients

• 3/4 cup wheat berries, soaked overnight
• 1 ear sweet corn
• 1 cup cherry tomatoes, halved
• 1 medium Middle Eastern cucumber, diced
• 1/4 medium red onion, thinly sliced
• 1 cup roughly chopped fresh cilantro
• 1 cup roughly chopped fresh parsley
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1/2 teaspoon chile flakes, plus more as needed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1 large clove garlic, pressed

Instructions

1. For the salad: Drain and rinse the wheat berries, then place in a pot and cover with 2 inches of water. Bring to a boil over high heat, then cover the pot and reduce the heat to low. Simmer until tender, 1 hour 30 minutes to 2 hours. Drain well and set aside to cool. Store the cooled wheat berries in a medium bowl until ready to use.
2. Steam the corn for 2 minutes, then cool. Cut the kernels off of the cob. Add the corn, tomatoes, cucumbers and onions to the wheat berries.
3. For the dressing: Add the cilantro, parsley, oil, vinegar, chile flakes, cumin, salt and garlic to a bowl and stir well. Drizzle the dressing over the salad, and mix until combined, then serve.