Einkorn Berry Mediterranean Salad

Einkorn Berry Mediterranean Salad
Yield: 6 cups

Download a printable version of the recipe here.

Ingredients: 
1 cup BSM Einkorn berries
4 cups boiling water
(SOAK OVERNIGHT 8-12 HRS)

1 medium cucumber small diced
1 1⁄2 cups tomatoes small diced
1 bunch of flat parsley chopped
2 sprigs of mint chopped
1/3 cup pickled red onion small diced
2 T capers + 3 T brine (optional but highly recommended)
3 cloves garlic minced and sautéed
3 T olive oil
2 T lemon juice
1 tsp salt
Black pepper to taste

Garnish:
1 cup feta crumbles (optional)
Toasted nuts (optional)

In a medium bowl, combine the Einkorn berries and boiling water. Allow to sit at room temperature overnight. Strain the berries and give a good rinse, ensuring there are no other seeds present. This is the nature of organic farming!

Chop the above vegetables and herbs and combine with the Einkorn berries, pickled onions, and capers. (The pickled onions and capers give that extra delicious flavor and acidity, though these are optional.)

In a small sauté pan, drizzle with 1 T olive oil and sauté the cloves of garlic just until they become translucent. Remove from heat. Add to a separate small bowl and combine with the remaining 2 T of olive oil, lemon juice, and salt. Drizzle the dressing over the salad and toss to
coat.

Allow the salad to marinate for at least 15 min before serving. Can be stored in the fridge overnight for next day consumption. At best, store in the fridge for up to 2-3 days.
Great for that next summer picnic or healthy weekly meal plan options!