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Rinse and drain wheat berries. In a 3 1/2- or 4-quart slow cooker combine wheat berries, chicken broth, water, carrot, onion, Italian seasoning and garlic.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours or until wheat berries and vegetables are tender, adding the zucchini and bell pepper the last 20 minutes of cooking. Drain mixture.
In a screw-top jar combine lemon juice, olive oil and honey. Cover and shake well. Pour over salad mixture. Add tomatoes and toss to combine. Season with salt and pepper. Top with cheese. Serve warm or chill and serve cold.