Greek Einkorn (Wheat Berry) Salad

Greek Einkorn (Wheat Berry) Salad

Kimberly Killebrew

This Greek Einkorn Wheat Berry Salad is not only visually beautiful and nutritious, it's a total flavor feast for the taste buds!

Print Recipe

5 from 15 votes

Prep Time 20

Course Side Dish

Cuisine Greek

Servings servings

Calories 334 kcal

Ingredients

2 cups raw einkorn or wheat berries (see note) , soaked overnight, rinsed, drained and simmered in salted water for 30 minutes or until soft but still chewy. Let cool completely.
2 Roma tomatoes, chopped
1 medium red onion, chopped
3 green onions, sliced
1/2 cup roasted red peppers, chopped
1/2 cup sliced black olives
3 tablespoons capers, left whole or roughly chopped (depending on size and personal preference)
1 cup crumbled feta cheese
For the Greek Vinaigrette:
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons dark balsamic vinegar
1 1/2 teaspoons Dijon mustard
2 teaspoons honey
2 tablespoons chopped fresh oregano
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Instructions

To make the vinaigrette combine all the ingredients and then gradually whisk in the olive oil until emulsified. Set aside until ready to use.
Place all of the salad ingredients in a large bowl except for the feta cheese. Pour over the vinaigrette and stir to combine. Add salt and pepper to taste. Cover and chill for at least 4 hours, preferably overnight, and carefully stir in the feta cheese just before serving.

Notes

*You can use any form of wheat you like for this salad (e.g., regular wheat berries, spelt berries, kamut) or you can use a different grain entirely (e.g., brown rice or quinoa), it's completely up to you.

Nutrition

Keyword grain salad

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