We had folks visit us this summer, and while they were here they whipped up this light summer salad made with our einkorn berries. I asked if I could share the recipe. Just what you want for a summer dinner, this salad manages to somehow be light and refreshing on a hot day, and still stick to your ribs so you’re not hungry an hour or two later.

Summer Einkorn Salad

Whole grain goodness loaded with fiber and fresh veggies
Course Salad, Side Dish


  • 1.5 cups dry einkorn berries
  • 1 cucumber, chopped
  • 3-4 tomatoes, diced
  • 2 green onions, sliced
  • 3 Tbsp. fresh parsley, chopped fine
  • 3 oz. feta cheese crumbles
  • 6 Tbsp. olive oil extra virgin
  • 2 Tbsp. raw apple cider vinegar
  • 1/2 tsp. salt


  • Soak einkorn (or spelt) berries for 4-24 hours. Before cooking, drain soaked berries through a very fine mesh strainer. Rinse well with cool water. Add soaked berries, 2-3 cups of water and salt to a medium pot. Bring to a full rolling boil. Cover, reduce heat, and simmer for 35-50 minutes (or more depending on how firm you like your berries). Drain in a fine mesh strainer and cool.
  • Combine berries, cucumber, tomatoes, onions, parsley and feta cheese in large bowl. Mix olive oil, vinegar and salt together and pour over salad. Mix well, and refrigerate for 1-2 hours before serving.
Keyword einkorn, grain, heirloom, spelt

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