📝 About This Recipe
Experience the 'grandfather of wheat' in this vibrant, textural salad that celebrates the nutty, rich profile of ancient einkorn berries. Unlike modern wheat, einkorn offers a delicate crunch and a deep golden hue that pairs beautifully with crisp seasonal vegetables and creamy feta cheese. This dish is a nutritional powerhouse, balancing the earthy heritage grain with a zesty, herb-forward dressing that brings a bright Mediterranean flair to your table.
🥗 Ingredients
The Ancient Grains
- 1.5 cups Whole Einkorn Berries (rinsed thoroughly under cold water)
- 4 cups Water or Vegetable Broth (for boiling)
- 1 teaspoon Sea Salt (for the cooking water)
The Fresh Harvest
- 1 large English Cucumber (diced into 1/2 inch cubes)
- 1.5 cups Cherry Tomatoes (halved lengthwise)
- 1 medium Red Bell Pepper (finely diced)
- 1/4 cup Red Onion (very finely minced)
- 1/2 cup Flat-Leaf Parsley (freshly chopped)
- 1/4 cup Fresh Mint Leaves (chiffonade or finely torn)
- 4 ounces Feta Cheese (crumbled into large chunks)
- 1/4 cup Toasted Pine Nuts (for buttery crunch)
Honey-Lemon Vinaigrette
- 1/3 cup Extra Virgin Olive Oil (high quality cold-pressed)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 1 teaspoon Lemon Zest (finely grated)
- 1 tablespoon Raw Honey (or maple syrup for vegan option)
- 1 teaspoon Dijon Mustard (to emulsify)
- 1 clove Garlic (pressed or grated into a paste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Rinse the einkorn berries in a fine-mesh sieve under cold running water until the water runs clear to remove any excess starch or dust.
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2
In a large heavy-bottomed saucepan, combine the rinsed einkorn, 4 cups of water (or broth), and 1 teaspoon of sea salt.
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3
Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer.
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4
Cook the einkorn for 40-50 minutes. You are looking for a 'tender-crisp' texture—the grains should be chewy but not mushy or falling apart.
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5
While the grain cooks, prepare the vinaigrette by whisking together the olive oil, lemon juice, zest, honey, Dijon mustard, garlic, and black pepper in a small bowl until thickened and emulsified.
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6
Once the einkorn is done, drain any excess liquid through a sieve. Spread the warm grains out on a large baking sheet for 5-10 minutes to let the steam escape; this prevents the salad from becoming soggy.
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7
In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, red pepper, and minced red onion.
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8
Add the slightly cooled einkorn berries to the bowl of vegetables and toss gently to combine.
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9
Pour the vinaigrette over the warm grain mixture. Tossing while the grains are still slightly warm allows them to absorb the flavors of the dressing more deeply.
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10
Fold in the fresh parsley and mint. The residual heat will release the aromatic oils of the herbs without wilting them completely.
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11
Gently fold in the crumbled feta cheese and toasted pine nuts, being careful not to over-mix so the feta stays in distinct chunks.
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12
Taste and adjust seasoning with additional salt or lemon juice if needed. Serve immediately at room temperature or chill for 1 hour to let flavors meld.
💡 Chef's Tips
For the best texture, do not overcook the einkorn; start checking for doneness at the 40-minute mark. If you have time, soak the einkorn berries overnight in water to reduce cooking time by 15 minutes and improve digestibility. To toast pine nuts, place them in a dry pan over medium heat for 2-3 minutes until golden and fragrant, shaking constantly. Substitute feta with goat cheese for a creamier finish, or roasted chickpeas for a vegan protein boost. Always use a high-quality, 'peppery' extra virgin olive oil to stand up to the robustness of the ancient grains.
🍽️ Serving Suggestions
Pair with grilled lemon-herb chicken skewers for a complete, high-protein Mediterranean meal. Serve alongside a chilled glass of crisp Sauvignon Blanc or a dry Rosé. Enjoy as a light lunch stuffed inside a warm, whole-grain pita pocket with a dollop of hummus. Accompany with a side of roasted lamb chops seasoned with rosemary and garlic. Use as a base for a 'grain bowl' topped with a soft-boiled egg and sliced avocado.