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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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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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