I taste-tested this recipe around the family a bit. The general consensus is that it might be OK, given all those nutrients and its good texture and inoffensive taste. Paired with leaves from our basil patch in this recipe, puts it back into the pack to be a starter on the first food team. Part of the appeal is to get some genuine good out of an otherwise nuisance plant. I will try it some in other recipes while the novelty effect is high. Just learning about it and experimenting with it has been fun.

Ingredients:

2 cups cooked wheat berries, drained and cooled
If you have cooked frozen wheat berries, remove 2 cups from the freezer or refrigerator. Defrost in the microwave for a minute or two. If you don’t have cooked wheat berries, cook 1 and ¼ cup raw wheat berries in 3 cups water for about an hour to 1 ¼ hour, until desired tenderness.
1 cup red onion, chopped
2 tablespoons red-wine vinegar
3 cups fresh vine-ripened tomatoes, seeded and chopped
2 cups cucumber, partially or fully peeled and chopped
chopped olives
1 cup purslane leaves and small stems, washed, dried with paper towel and chopped
3 tablespoon chopped fresh basil leaves
¼ cup extra virgin olive oil
6 ounces dry weight (15 ounce can) black olives, drained
8 ounces fresh mozzarella cheese
Salt and pepper to taste

Directions:

Add all ingredients and toss.

Rinse the fresh purslane.

Gather and prepare the ingredients.

Toss all the ingredients in a large bowl.

Serve immediately or refrigerate.