Wheat berry salad with goat cheese

1 1/4 cups wheat berries

• 2 1/2 cups chopped English cucumber
  2/3 cup thinly sliced green onions
  1 1/2 cups loosely packed chopped arugula
  6 tablespoons minced fresh flat-leaf parsley
  1 pint grape tomatoes, halved
  1 tablespoon grated lemon rind
  3 tablespoons fresh lemon juice
  1 teaspoon kosher salt
  1/2 teaspoon freshly ground black pepper
  1/2 teaspoon sugar
  2 tablespoons extra-virgin olive oil
  1 cup (4 ounces) crumbled goat cheese
  
  1. Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
  2. Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and rinse with cold water; drain well. Place wheat berries in a large bowl; add cucumber and next 4 ingredients (through tomatoes).
  3. Combine rind and next 4 ingredients (through sugar) in a bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Stir in cheese. Let stand at least 30 minutes; serve at room temperature.