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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.

Justin Chapple
Justin Chapple
June 2021

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Read the full recipe after the video.

Recipe Summary test

active:
1 hr 15 mins
total:
2 hrs
Yield:
4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. 

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  • 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.

Make Ahead

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

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