Tag Archives: Greek

Old Is New Again

I love grain salads. They are visually appealing, nutritious, and satisfying. We eat a lot of tabbouleh, and salads made of wild rice, and quinoa. I discovered a new grain recently called Einkorn. It is the oldest known grain on earth. Einkorn is easier to digest and contains more protein and antioxidants than modern wheat. It can also be used by individuals that are gluten free. I say it’s a win, win. Personally, I love the chew and texture of this ancient grain. Although I enjoy this particular salad with Einkorn grain, you can also use spelt, kamut, regular wheat berries or quinoa. The choice is completely up to you, but you owe yourself the chance to enjoy this delicious ancient grain.

GREEK EINKORN SALAD

INGREDIENTS:

  • 2 cups raw einkorn or wheat berries
  • 2 cups cherry tomatoes, cut in half
  • 1 medium red onion, chopped
  • 1 can chickpeas, drained and rinsed
  • 3 green onions, chopped
  • 1 cup roasted red peppers, chopped
  • 1/2 cup Kalamata olives, halved
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup capers, drained and rinsed
  • 1 cup crumbled feta cheese

FOR THE GREEK VINAIGRETTE:

  • 1/3 cup extra virgin olive oil or avocado oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons dark balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons local honey
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • Freshly ground black pepper
INSTRUCTIONS:
  1. To make the vinaigrette, place all the ingredients in a pint jar and shake vigorously. You can also place all the ingredients except your oil in a bowl, and slowly whisk in oil until emulsified.
  2. Place all your salad ingredients in a large bowl, except for the feta cheese. Pour vinaigrette over ingredients and stir to combine. Refrigerate a couple of hours.
  3. Place grain salad in attractive bowl and top with feta cheese.

Serves 6-8

“In the end, the world returns to a grain.”
― Dejan Stojanovic