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Mediterranean Einkorn Salad with Lemon Herb Dressing

If you're looking for a refreshing and nutrient-dense Mediterranean dish, this Mediterranean Einkorn Salad is exactly what your summer table needs. Featuring tender einkorn berries, colorful vegetables, creamy feta, toasted pine nuts, and a punchy lemon herb dressing finished with a sprinkle of sumac, this salad is vibrant, satisfying, and gut-friendly. It’s the perfect way to enjoy ancient grains in a modern, Mediterranean-inspired meal.
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Einkorn Salad Overview

  • Nutrient-Rich: Einkorn is an ancient grain known for its high protein and nutrient content.

  • Flavorful: Combines the nutty taste of einkorn with fresh veggies and a tangy dressing.

  • Versatile: Great as a main dish or a side.

  • Make-Ahead Friendly: Flavors deepen over time, making leftovers even better.

  •  

Did you know you can cook whole einkorn berries just like farro or brown rice and use them as the hearty base for grain bowls and salads?

I’ve always loved baking with einkorn flour, but discovering the versatility of the whole grain itself opened up a whole new world in my kitchen. Cooking the berries transforms them into a delicious, nutrient-dense ingredient that’s both satisfying and gut-friendly. What really sets einkorn apart is its naturally nutty flavor—it adds an earthy richness and depth you just can’t get from modern grains. Whether you’re new to einkorn or already a fan, this Mediterranean-style salad is a fresh and flavorful way to enjoy this ancient grain.

Einkorn Mediterranean salad

Table of Contents

Ingredients needed for this ancient grain salad

Einkorn salad ingredients

For the Salad:

  • 1½ cups einkorn berries

  • 3 cups water

  • ½ tsp salt

  • 1 cup cucumbers, seeded and diced

  • 1 cup yellow cherry tomatoes, halved

  • 1 cup multicolored mini bell peppers, diced

  • 1 cup asparagus, diced

  • ½ cup crumbled feta cheese

  • â…“ cup toasted pine nuts

For the Dressing:

  • 3 tbsp avocado oil

  • 2 tbsp freshly squeezed lemon juice

  • 2 tbsp finely chopped shallots (about 1 small shallot)

  • 1 small garlic clove, minced

  • 1 tsp Dijon mustard

  • 1 tsp honey or maple syrup (adjust to taste)

  • 1 tbsp finely chopped fresh herbs (mint, dill, & parsley)

  • Salt and pepper to taste

Toppings 

  • Sumac (for sprinkling over top)

Tips

Herb Choices: Feel free to experiment with different herbs like basil or cilantro for a unique twist.

Add Protein: For a more substantial meal, add grilled chicken, chickpeas, or tofu.

Nut Substitutes: Swap pine nuts with toasted almonds or walnuts for a different nutty flavor.

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Ground Sumac
Jovial Einkorn berries in box
Einkorn Wheat Berries Organic

Step By Step Directions-How to make einkorn berry ancient grain salad

1.

Prepare the Einkorn Berries: In a medium saucepan, combine the einkorn berries with 3 cups filtered water and 1/2 tsp salt. Bring to a boil, then reduce to a simmer, cover with lid and cook for about 30–35 minutes, or until the grains are tender but still have a nice chew. Drain any excess water and let cool completely.

2.

Blanch the Asparagus: Bring a small pot of water to a boil and quickly blanch the diced asparagus for about 1 minute. Drain and rinse under cold water to stop the cooking process.

3.

Prep the Veggies: While the einkorn is cooling, chop all your vegetables. The key here is to keep things bite-sized for a balanced texture in every forkful.

4.

Make the Lemon Herb Dressing: Whisk together the avocado oil, lemon juice, shallots, herbs, garlic, mustard, and sweetener. Season to taste with salt and pepper. Let it sit for a few minutes to allow the flavors to meld.

5.

Assemble the Salad: In a large mixing bowl, toss together the cooled einkorn, vegetables, feta, and pine nuts. Drizzle with the dressing and mix well to coat.

6.

Finish with Sumac: Just before serving, sprinkle the ground sumac on top for a tangy, citrusy note and eye popping touch that lifts the whole dish.

FAQs

If you’ve cooked with einkorn before, you know it has a slightly nutty flavor and tender chew that makes it shine in salads. As the world’s most ancient wheat, einkorn is easier to digest than modern varieties and naturally rich in nutrients like lutein, B vitamins, and protein. Plus, it holds up beautifully when cooked, making it perfect for grain salads.

Absolutely. While einkorn has a unique flavor and nutritional profile, this salad also works well with farro, barley, freekeh, or even quinoa for a gluten-free version.

To cook einkorn berries, combine 1 part einkorn to 2 parts water. Bring to a boil, cover and reduce to a simmer. Cook for 30–35 minutes until tender but chewy. Drain any excess water and let cool.

 

If you’re not familiar with Mediterranean cooking, you’re probably wondering: what is sumac? It’s a tangy, lemony spice commonly used in Middle Eastern dishes. Sumac adds a bright, citrusy lift to grain-based salads like this one, and its deep reddish-purple hue gives any dish a bold, eye-catching finish. I also love sprinkling it over hummus for both flavor and a pop of color.

 

Explore more savory dinners and einkorn recipes

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Einkorn Mediterranean salad

Einkorn Berry Summer Salad

tinhateats
A vibrant einkorn salad tossed with crisp seasonal veggies, creamy feta, toasted pine nuts, and a zesty herb-lemon dressing—finished with a sprinkle of sumac for a bright, tangy finish. Perfect as a wholesome main or colorful side.
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Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
5 minutes
Total Time 45 minutes
Course Dinner, Side Dish
Cuisine Mediterranean
Servings 6 Servings

Equipment

  • 3 Qt saucepan
  • 1 Large serving bowl

Ingredients
  

  • 1.5 Cups Einkorn Berries
  • 3 Cups Filtered water
  • 1 tsp Fine sea salt for seasoning the water
  • 1 cup Cucumbers seeded and chopped/diced
  • 1 cup Yellow cherry tomatoes
  • 1 cup Multicolored mini bell peppers sliced/diced
  • 1 cup Asparagus diced into 1/2-1 inch pieces and blanched
  • 1/2 cup Feta crumbled
  • 1/3 cup Toasted pine nuts

Dressing

  • 3 tbsp Avocado oil
  • 2 tbsp Lemon juice freshly squeezed
  • 2 tbsp Shallots finely chopped About 1 small shallot
  • 1 tbsp Finely chopped fresh herbs (Mint, dill, parsley)
  • 1 small Garlic clove minced and smashed
  • 1 tsp Dijon mustard
  • 1 tsp Honey or maple syrup
  • 1 pinch Salt and pepper to taste

Topping

  • 1/2 tsp Ground Sumac sprinkled over top of salad right before serving

Instructions
 

  • Prepare the Einkorn Berries: In a medium saucepan, combine the einkorn berries with 3 cups filtered water and 1/2 tsp salt. Bring to a boil, then reduce to a simmer, cover with lid and cook for about 30–35 minutes, or until the grains are tender but still have a nice chew. Drain any excess water and let cool completely.
  • Blanch the Asparagus: Bring a small pot of water to a boil and quickly blanch the diced asparagus for about 1 minute. Drain and rinse under cold water to stop the cooking process.
  • Prep the Veggies: While the einkorn is cooling, chop all your vegetables. The key here is to keep things bite-sized for a balanced texture in every forkful.
  • Make the Dressing: In a mason jar add avocado oil, lemon juice, shallots, herbs, garlic, mustard, honey and herbs. Season to taste with salt and pepper. Give it a shake and let it sit for a few minutes to allow the flavors to meld.
  • Assemble the Salad: In a large mixing bowl, toss together the cooled einkorn, vegetables, feta, and pine nuts. Drizzle with the dressing and mix well to coat.
  • Finish with Sumac: Just before serving, sprinkle the ground sumac on top for a tangy, citrusy note that lifts the whole dish.
Keyword einkorn
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4 Responses

  1. 5 stars
    What a great salad. I was hesitant to use einkorn berries only because I’ve never cooked with them before but the slight chewy texture, along with the crisp veggies, creates such a delicious balance. It’s simple and appetizing. This will be a go-to dish moving forward.

    Reply

  2. 5 stars
    This was really good! I subbed chopped spinach for the asparagus and I held back at least half a cup of the cooked einkorn berries. My kids went back for seconds and thirds.

    Reply

    1. That’s amazing! So glad it was a hit. Spinach is a great swap, and kids going back for seconds and thirds is the ultimate win! Thanks for taking the time to leave a comment 🙂

      Reply

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Hi! I’m Jenn. Welcome to Tinhateats. Most my recipes are a mix of gluten free, paleo and whole30 with a special focus on einkorn flour. I like to recreate recipes that are made healthier and I hope my recipes inspire you to try something new! Follow along for real food recipes!

 

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