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Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Curved double blade for rapid herb and salad chopping
Large olive wood salad bowl — toss and serve at the table
Window box herb planter — basil, thyme, rosemary at arm's reach
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Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Curved double blade for rapid herb and salad chopping
Large olive wood salad bowl — toss and serve at the table
Window box herb planter — basil, thyme, rosemary at arm's reach
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Add the wheat berries, 1/2 teaspoon salt, and water to a medium pot. Bring up to a boil, then cover the pot, turn the heat down to low, and cook until the wheat berries are tender, about 1 hour, stirring occasionally. Drain, rinse under cold running water, and drain again. 2. Combine the wheat berries and all other ingredients (including the remaining 1/2 teaspoon salt) in a large bowl. Refrigerate until serving (this salad is even better the next day!).