Ingredients

The following ingredients have 8 Servings
  • 2 cups raw einkorn or wheat berries (see note)
  • 2 Roma tomatoes, chopped
  • 1 medium red onion, chopped
  • 3 green onions, sliced
  • 1/2 cup roasted red peppers, chopped
  • 1/2 cup sliced black olives
  • 3 tablespoons capers, left whole or roughly chopped (depending on size and personal preference)
  • 1 cup crumbled feta cheese
  • For the Greek Vinaigrette:
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons dark balsamic vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 2 tablespoons chopped fresh oregano
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

Instruction

  • To make the vinaigrette combine all the ingredients and then gradually whisk in the olive oil until emulsified.  Set aside until ready to use.
  • Place all of the salad ingredients in a large bowl except for the feta cheese.  Pour over the vinaigrette and stir to combine.  Add salt and pepper to taste.  Cover and chill for at least 4 hours, preferably overnight, and carefully stir in the feta cheese just before serving.