2 cups Einkorn Wheat Berries- soaked then cooked then cooled
1½ teaspoons salt
1/4 cup Extra Virgin Olive Oil
1 pound salad tomatoes, chopped into ¼-inch pieces
2 medium zucchini, thinly sliced
1 cup loosely packed fresh basil leaves, chopped
¼ medium red onion, minced
1 teaspoon capers, minced
1 tablespoon snipped chives
Add nuts, or cranberry, or any fresh herb
Cook wheat berries in 4-5 cups of water with 1 teaspoon of salt for 45 minutes. If you’ve soaked the wheat berries overnight, cook for 30 to 35 minutes. Mix in 2 tablespoons of olive oil. Transfer to a large serving dish to cool.
Place the tomatoes in a colander, season a teaspoon of salt. Let rest for 15 minutes to allow the tomatoes to release their water. Squeeze the tomatoes and add to the wheat berries.
In a medium skillet, cook the zucchini, basil, onion, 1 tablespoon of olive oil, and ¼ teaspoon of salt for three minutes on medium-low heat, stirring constantly. Add the zucchini to the wheat berries.
Toss in the capers and chives. Stir until all of the ingredients are mixed well.