Soups & Salads
Greek Salad with Shrimp and Kamut
Description
Kamut, an ancient variety of wheat, adds hearty chew to this entree inspired by a classic Greek salad. Soak kamut overnight to help it cook faster or, for an even easier dish, cook the kamut in advance to trim day-of prep to 30 minutes.
Ingredients
- 3 quarts water
- 1 cup uncooked Kamut berries (such as Bob's Red Mill), soaked overnight and drained
- 1 tablespoon plus 1 teaspoon kosher salt, divided
- 1/3 cup red wine vinegar
- 1/3 cup extra-virgin olive oil
- 1 large garlic clove, finely grated
- 1/2 teaspoon Louisiana-style hot sauce
- 12 ounces peeled and deveined cooked large shrimp
- 6 small Persian cucumbers, thinly sliced (about 2 1/2 cups)
- 12 sweet mini peppers, stemmed, seeded, and cut into bite-size pieces (about 1 3/4 cups)
- 8 small round tomatoes (such as Campari), cut into wedges (about 3 cups)
- 1 small red onion, thinly sliced (about 1 3/4 cups)
- 1/2 teaspoon black pepper
- 4 ounces feta cheese, crumbled into large chunks (about 1 cup)
- 1 cup loosely packed fresh mint leaves
- 1 cup loosely packed fresh basil leaves
Directions
- Bring 3 quarts water to a boil in a large saucepan over high. Add Kamut and 1 tablespoon salt. Reduce heat to medium-high; simmer, stirring occasionally, until Kamut is puffed and tender but slightly chewy, 1 hour to 1 hour and 15 minutes. Drain and spread in an even layer on a large baking sheet. Let cool 15 minutes.
- While Kamut cooks, whisk together vinegar, oil, garlic, and hot sauce in a large bowl. Add shrimp, cucumbers, and mini peppers; toss well. Cover and refrigerate up to 30 minutes.
- Add cooled Kamut, tomatoes, and onion to shrimp mixture. Season with black pepper and remaining 1 teaspoon salt; toss well. Gently fold in feta, mint, and basil just before serving.
