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In a small sauce-pot or Dutch oven with a tight-fitting lid, add the water, salt and bring to a boil. Rinse the wheat berries in a colander then drop them in the boiling water. Cover the wheat berries with a lid, turn the heat to med-low and simmer for up to 55 minutes. Start checking the wheat berries at about 40 minutes to see if they are as soft as you prefer. If not, keep them cooking another 10-15 minutes. The wheat berries are done when tender, but still have a good chew. Red wheat berries take about 10 minutes longer to cook.Once done, rinse under cool running water and drain throughly.
Meanwhile, chop all the veggies and herbs and transfer them to a large mixing bowl. Once the wheat berries are done, transfer them to the bowl with the veggies.
Place the mayo, vinegar, lemon juice, garlic, dill, salt and a few grinds of pepper in a small mixing bowl and whisk. Set aside.
To the mixing bowl with the veggies and wheat berries, add the parsley and chives. Pour dressing over the salad and stir ingredients until evenly distributed. Adjust seasoning to taste with salt and fresh ground black pepper and more herbs if desired. Cover and chill for at least an hour before serving so the flavors have time to marry. Garnish with lemon wedges, dill and parsley. Refrigerate for up to three days.