This is a wonderfully chewy and grassy salad. I love pairing it with something with a supple texture like roasted salmon or tofu. I add most of the parsley stems in with the curly leaves for added texture and taste. Curly parsley is definitely more aggressive that flat-leaf which gives it a fighting chance with the mustard and wheat berries. I really love to make this and let it marinate for a few hours in the refrigerator before mixing again and digging in.