Toasted Wheatberry Salad with Strawberries & Tomatoes

Toasted Wheatberry Salad with Strawberries & Tomatoes
Serves 6

2 quarts chicken, vegetable stock or water
2 cups wheatberries
¼ cup extra virgin olive oil  
2 lemons, juiced
½ teaspoon salt
1 cup toasted hazelnuts, roughly chopped
1 pint strawberries, hulled and quartered lengthwise
1 pint cherry tomatoes, halved
1 bunch mint, leaves removed and chopped if desired
½ lb. feta or ricotta salata, cubed

Bring a large pot filled with the stock to a boil and add wheatberries. Reduce to a simmer and cook, stirring occasionally for 45 minutes until most of the liquid is evaporated and the grain is al dente. Drain if necessary.

While grain is cooking whisk together olive oil, lemon juice and ½ teaspoon salt. Add hazelnuts, strawberries, tomatoes, mint and feta. When grain is al dente and cooled slightly add to salad and toss.

If you prefer your feta to stay whole and not to melt, cool wheatberries completely.