"Wheatberries look little brown pellets. The ultimate whole grain: it’s the same wheat that’s used for flour, but the only thing that’s been removed is the tough outer hull. Packed with fiber, they’re about the chewiest grain I can think of."
Bring salted water to a boil in your largest pot—this will be cooking for a long time and you don’t want the water level to get too low—and add the wheatberries. Lower the heat until it’s boiling gently, and cook 45 minutes. Taste before draining: it should be quite al dente, but not at all hard.
While the berries are cooking, prepare the other ingredients. Toast the almonds in a dry skillet over medium heat; just keep them moving until they’re lightly browned). Put everything except the oil & vinegar in a large bowl.
When the wheatberries are done, rinse with cold water to bring to salad temperature and add to the bowl. Add the oil & vinegar, and salt and pepper to taste.