Greek Salad with Shrimp and Kamut

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.

Step 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.

Step 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.

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Greek Salad with Shrimp and Kamut

By

Justin Chapple

This Kamut Greek Salad with Shrimp by Justin Chapple uses whole-grain kamut, hot sauce, and sweet peppers in this big-batch party dish for a crowd.

Yield

6

Time

2 hours

Rating

—

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

Instructions

Step 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.

Step 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.

Step 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.

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