Place the wheat berries, water and salt in a medium sauce pan and bring to a boil. Lower heat to a simmer, cover the pan and cook for about 30-45 minutes, stirring occasionally, until the wheat berries are tender. If there is any excess water, drain, and let cool.
In a large bowl, stir together the cooked wheat berries, nectarines, cherries dried cherries, cilantro, goat cheese, and sunflower seeds. In a small bowl, whisk together the olive oil, vinegar and lemon juice, and stir into the salad. Season to taste with salt and pepper. Chill in the refrigerator until ready to serve.
Customize this salad by using your favorite stone fruits. And, if you happen to cut into a piece of fruit that isn’t quite ready, it’s just fine to use in this salad. The tanginess and crunch work perfectly with the wholesome wheat berries and creamy goat cheese!