This simple, summery grain salad spotlights one of the most ancient forms of wheat, Einkorn, which has a rich nutritional profile and a deep, earthy flavor. Tossed with a zesty vinaigrette, colorful cherry tomatoes, feta and olives, it becomes a satisfying side for summer barbecues or a great healthful lunch.

Prep time: 10 min

Cook time: 20 min

Total time: 30 min

Einkorn and Tomato Salad
Copyright Recipe © 2015 Woodland Foods

Ingredients

Makes 6 servings

  • 1 Cup Einkorn, washed and drained

  • 2 1/2 Cups Water

  • 1 Spring Fresh Rosemary

  • 1 Bay Leaf

  • 1/4 Teaspoon Salt

  • 1/4 Teaspoon Ground Black Peppercorns Dustless

  • 1/2 Teaspoon Hot Chili Powder

  • 1/4 Cup Olive Oil

  • 2 Tablespoons Red Wine Vinegar

  • 1 Cup Cherry Tomatoes, halved

  • 4 Green Onion, trimmed and chopped

  • 3/4 Cup Feta Cheese, crumbled

  • 1/2 Cup Pitted Kalamata Olives, halved

Directions

  1. Bring einkorn, water, rosemary and bay leaf to a boil in medium saucepan over medium-high heat. Reduce heat to medium-low, cover and cook until einkorn is tender. Remove rosemary and bay leaf, drain any remaining water and let einkorn cool.

  2. Whisk together salt, pepper, hot chili powder, olive oil and vinegar in large bowl.

  3. Add einkorn and remaining ingredients to bowl and toss gently to incorporate. Chill before serving.