Bring 3 cups water to a boil in a small saucepan. Then add salt and wheat berries and reduce heat to a simmer. Cover and continue cook for 25-30 minutes or until tender. They should be chewy but not tough.
Drain and add to a large serving bowl. Add 2 tsp olive oil and a pinch of salt for added flavor (amounts as original recipe is written // adjust if altering batch size).
Prep leeks and onions, then place on a foil- or parchment-lined baking sheet and toss with 1 Tbsp olive oil and a pinch each salt and pepper (amounts as original recipe is written // adjust if altering batch size). Bake for 23-28 minutes or until tender and golden brown. Toss halfway through for even cooking. Set aside.
Serves 4 generously (as original recipe is written). Cover and refrigerate to keep for up to several days. The longer it sits and marinates, the more intense the flavor becomes.
*Keep gluten-free by subbing quinoa or another gluten-free grain of choice.
*Wheat berry instructions from the Kitchn
*You can sub 1/4 cup fresh oregano, chopped per 1 tsp dried.
*Dressing adapted from Ina Garten
*Nutrition information is a rough estimate.