What You'll Need
For the Wheat Berries
1 cup dried Einkorn Berries
Water
For the Blistered Tomatoes
12 oz grape or cherry tomatoes
Olive oil, for drizzling
For the Dressing
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 tsp dried basil
1/2 teaspoon salt
pinch of pepper
For the Salad
Greek yogurt for serving
Olive oil, for drizzling
Salt and pepper to taste
4 mini cucumbers sliced and quartered
Juice of 1 lemon
1 bunch fresh basil leaves, torn
Directions
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Cook the Einkorn Berries. Place 1 cup of Einkorn berries in a pot and cover with about 3 inches of water. Bring to a boil, then reduce heat and simmer for 35 minutes, or until softened but still chewy. Drain and set aside to cool.
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Roast the Tomatoes. Preheat the oven to 375°F. Place the whole tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 10–15 minutes, until blistered. Set aside.
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Make the Dressing. In a jar with a tight-fitting lid, combine 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon dried basil, ½ teaspoon salt, and a pinch of pepper. Secure lid and shake until well blended.
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Assemble the Salad. Spread a thin layer of Greek yogurt on the bottom of a large serving dish. Drizzle with olive oil and sprinkle with a pinch of salt and pepper. Layer in the Einkorn berries (2–3 cups, cooked and cooled), followed by cucumbers and roasted tomatoes. Drizzle with dressing, squeeze fresh lemon over the top, and finish with torn basil leaves.
