Wheatberry Caprese Salad

Ingredients

• 1 cup dry wheatberries – cooked per directions or until tender (around 1 1/2 hours)
• 1 cup drained perlini mozzarella
• 1/2 cup cherry tomatoes – cut in half
• 1/4 cup sun-dried tomatoes
• 1/4 cup micro-arugula or roughly torn baby arugula leaves
• 2 tablespoons fresh torn basil
• juice of 1 lemon
• 2 tablespoons extra virgin olive oil
• salt and fresh ground black pepper to taste

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