Wheatberry salad

One of my favorite salads is a wheatberry salad, although I must admit, I've never made it at home. I was a the market today, saw a package of wheatberries and took them home. I didn't realize how easy these were to prepare! Here's my recipe for wheatberry salad. It's best to make this salad 1 day in advance and eat it the following day cool or at room temperature.

1 cup wheatberries
Kosher salt
1 cup finely diced red onion (1 onion)
6 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
3 scallions, minced, white and green parts
1/2 tsp. dried oregano
1/2 red bell pepper, small diced
1 carrot, small diced
1/2 teaspoon freshly ground black pepper
1/4 C. toasted slivered almonds or pine nuts
1/4 C. dried cranberries
handful of flat leaf Italian parsley
-optional- 1/4 C. feta cheese, finely diced cucumber

Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.

Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil, oregano and the balsamic vinegar.

In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, almonds, cranberries, pepper, and chopped parsley. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.