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Add the wheat berries to a small stockpot with 2 cups water and a pinch of kosher salt, and cover. Bring to a boil and uncover, then cook for 45 minutes until the berries have absorbed most of the water and are tender. (They’ll still maintain a bit of chewy bite.) Drain any excess water and reserve.
While the wheat berries cook, clean and prep the cucumbers, scallions, and endive.
Whisk the yogurt, balsamic vinegar, and lemon juice together. Add water as needed to thin the dressing out to your desired consistency. Add kosher salt and freshly ground black pepper to taste.
Toss the dressing with the vegetables and wheat berries and serve.