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
- 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.