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Einkorn salad Recipe

Mediterranean · Salad · 35 min total

A hearty and nutritious salad featuring ancient einkorn wheat, tossed with fresh vegetables, herbs, and a zesty lemon vinaigrette. Perfect as a light lunch or side dish.

Ingredients

• 1 cup einkorn berries
• 2 cups water
• 1/2 teaspoon salt
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup Kalamata olives, pitted and halved
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Rinse einkorn berries under cold water. In a medium saucepan, combine einkorn, water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until tender but chewy. Drain any excess water and let cool.
2. In a large bowl, combine cooled einkorn, cherry tomatoes, cucumber, red onion, parsley, mint, feta cheese, and olives.
3. In a small bowl, whisk together olive oil, lemon juice, and minced garlic. Season with salt and pepper to taste.
4. Pour dressing over salad and toss gently to combine. Serve at room temperature or chilled.

Tips

• For a vegan version, omit feta cheese or substitute with vegan feta.
• This salad keeps well in the refrigerator for up to 3 days.
• Add grilled chicken or chickpeas for extra protein.

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