Greek Salad with Shrimp and Kamut

Name: Greek Salad with Shrimp and Kamut
Total time: 120 min
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; .33333 cup red wine vinegar; .3333 cup extra-virgin olive oil; 1 large garlic clove, finely grated; .5 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); .5 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

3.7

(3)

3 Reviews

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.

By

Justin Chapple

Published on May 20, 2021

Active Time:

1 hr 15 mins

Total Time:

2 hrs

Yield:

4 to 6 servings

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
.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

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.

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.