2 cupsraw 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.
2Roma tomatoes, chopped
1medium red onion, chopped
3green onions, sliced
1/2cuproasted red peppers, chopped
1/2cupsliced black olives
3tablespoonscapers, left whole or roughly chopped (depending on size and personal preference)
1cupcrumbled feta cheese
For the Greek Vinaigrette:
1/3cupextra virgin olive oil
3tablespoonsred wine vinegar
2tablespoonsdark balsamic vinegar
1 1/2teaspoonsDijon mustard
2teaspoonshoney
2tablespoonschopped fresh oregano
2teaspoonschopped fresh rosemary
1teaspoonchopped fresh thyme
1teaspoon sea salt
1/2teaspoonfreshly 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.