Greek Salad with Shrimp and Kamut


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.

Active Time:
1 hr 15 mins
Total Time:
2 hrs
4 to 6 servings


  • 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

  • .33333 cup red wine vinegar

  • .3333 cup extra-virgin olive oil

  • 1 large garlic clove, finely grated 

  • ½ 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)

  • ½ 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


  1. 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.

  2. 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.

  3. 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.

    Plate of greek salad with shrimp and kamut
    Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis

Make Ahead

Kamut can be made 2 days ahead and refrigerated in an airtight container.

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