Looking for summer salad ideas for cookouts, barbecues and picnics? Ancient Grains salad with its easy vinaigrette recipe is loaded with vegetables and the Pharaohs Grain, Kamut – an ancient grain with more protein, amino acids, vitamins and many minerals, especially selenium, zinc and magnesium than modern wheat – Kamut salad is chewy, nutty and toothsome.

During the summer months, I shift from my standard repertoire of hot main courses to a mix of light, flavorful salads and grains.  Sometimes we’ll grill a piece of chicken or a pork tenderloin to serve with these flavorful dishes, but invariably our summer will consist of cold drinks, easy cooking and tons of healthy summer salad ideas, like this Ancient Grains Salad made with kamut.

What Is Kamut?

According to Food Republic,  Kamut, also known as Khorasan Wheat or Pharoah’s Grain is a chewy, nutty wheat grain with a toothsome texture with  30% more protein than wheat  and more amino acids. And some people who can’t tolerate wheat, don’t have a problem with Kamut. Bonus.

They call it Pharaohs Grain because it was discovered in some of Egyptian Pharaohs tombs, ergo, this Kamut salad is food fit for a king… right?

Don’t worry if you can’t find Kamut in your local supermarket.  I’ve included a {shameless} affiliate link below so you can get your own.

Kamut takes a little longer to cook than your standard rice or other grains and it does better when soaked overnight, though you can skip the long soak and just cook it for 20 more minutes or so. I chose the soak method and while the Kamut was cooking I made an easy vinaigrette recipe with lemon, dijon mustard, garlic and olive oil.

Whisk the vinaigrette until it’s emulsified and set aside.  Then start prepping the vegetables.

A few radishes give a peppery bite to this salad, slice them thin so that beautiful magenta ring is showcased.

Thinly sliced red onion and fresh grape tomatoes (especially in a variety of colors) give this Ancient Grains salad another pop of color.

Thinly sliced green onions and thawed frozen peas add more shades of the rainbow — in fact, I think the only color not represented is blue.

Dress the warm Kamut with the lemon vinaigrette and toss to coat completely.

Then add the Kamut into the vegetables and toss again.  Fresh mini mozzarella balls or Ciliegine along with mint and basil add bright flavors to the whole dish.  Kamut salad can be served at room temperature or chilled and because the Kamut grains are so hearty, it can easily be made even a day ahead of time, but wait to add the herbs until just before serving so they stay fresh and vibrant.

Ancient Grains salad is good all on its own as a hearty vegetarian side dish or if you want to make it vegan, just skip the mozzarella cheese.  I know some of you look at this salad and say “side dish” — that’s fine too and it would be perfect with this grilled lamb,  these swordfish kebabs or some brined grilled pork chops. Do what’s right for you.

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Ancient Grain Salad

Course: Side Dish

Cuisine: American

Keyword: ancient grains, bread salad, fall side dish, grain salad, kamut, mozzarella

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 6

Calories: 245kcal

Kamut is an ancient wheat grain  that's nutty and delicious. Blended with fresh summer ingredients  and a lemony vinaigrette, this salad is perfect for barbecues, cookouts, and picnics.

Print Recipe

Ingredients

For The Sald:

• 1 cup kamut
• 1/2 small red onion thinly sliced (about 1/3 cup)
• 1/2 pint cherry or grape tomatoes (multicolored if posible) halved
• 4 radishes thinly sliced
• 3 green onions thinly sliced
• 1 cup frozen peas thawed
• 4 ounces small mozzarella balls (ciliegine) halved
• 2 tablespoons fresh basil thinly sliced
• 1 tablespoon fresh mint thinly sliced

For The Dressing:

• 1 1/2 teaspoons dijon mustard
• 1 large clove garlic minced
• 1 teaspoon lemon zest
• 1 1/2 teaspoons lemon juice
• 3 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

• Soak 1 cup Kamut berries in water overnight. Drain. Bring 3 cups water to a boil in a pot with a tight fitting lid. Add Kamut, cover and reduce heat to a low.  Simmer for 30-40 minutes or until tender (45-60 minutes if grains weren't previously soaked).  Drain excess liquid and let rest.
• In a large bowl, combine the red onion, radishes, tomatoes, green onions, peas and mozzarella.  Toss to combine.
• In a small bowl, whisk together the dijon mustard garlic, lemon zest, lemon juice, olive oil, salt and pepper.  
• Add the dressing to the still warm Kamut and stir to coat. Add the Kamut to the vegetables and toss ingredients together.  Add fresh herbs and toss again.  Serve.  Can be made several hours ahead of time and kept refrigerated until ready to serve.

Nutrition

Calories: 245kcal | Carbohydrates: 27g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 228mg | Potassium: 313mg | Fiber: 4g | Sugar: 5g | Vitamin A: 12.9% | Vitamin C: 21.5% | Calcium: 9.1% | Iron: 11.1%

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