Keeps things cool in the kitchen tonight with a hearty vegetarian salad that lets your slow cooker to do all the heavy lifting.
1 1/2 cups
packed finely chopped
STIRwheat berries with onion and broth in slow cooker insert. Cover and cook until wheat berries are tender and have absorbed all the broth, 3 to 3 1/2 hours on high or 6 hours on low. Scrape wheat berry mixture into a large bowl. Let stand until cool.
STIR cucumbers, parsley and apples into cooled wheat berry mixture. Whisk lemon juice with oil, honey and allspice in a small bowl. Pour over salad. Toss to coat. Sprinkle with feta and almonds.