My oregano is in full bloom! So I made this salad - the recipe is from my book, The Modern Kosher Kitchen. You can use any grain. Farro, quinoa, kamut, wheatberries, rice, barley. Whatever. It’s all good. And perfect for warm weather. And it goes with all sorts of grilled stuff you might be making for Memorial Day weekend. Here’s The Modern Kosher Kitchen version: Kamut, Corn and Tomato Salad (P) 1 cup kamut 2 cups water 2 ears cooked corn (about 1-1/2 cups kernels) 1 cup cut up grape tomatoes 1 cup diced zucchini 3-4 scallions, chopped 1 tablespoon chopped fresh oregano 2 tablespoons olive oil 1 tablespoon white wine vinegar 1 tablespoon lime juice 1 teaspoon Dijon mustard salt and freshly ground black pepper to taste Place the kamut in a bowl, cover with water and soak for one hour. Drain and place the kamut in a saucepan. Add the 2 cups water. Bring to a boil over high heat. Lower the heat, cover the pan and cook for about 45 minutes or until they grains are tender, but still slightly chewy. Drain any water that has not been absorbed. Place the kamut in a bowl. Add the corn, tomatoes, zucchini, scallions, and oregano and toss the ingredients to distribute them evenly. In a small bowl, combine the olive oil, wine vinegar, lime juice, and mustard and whisk the ingredients to blend them thoroughly. Pour over the salad and toss. Let rest for at least 15 minutes before serving. Taste for seasoning and add salt and pepper to taste. Makes 6 servings #themodernkosherkitchen #salad #saladsofinstagram #kamut #kamutsalad #wholegrain #wholegrains #wholegrainsalad #wholegrainsalads #summersalad #parve #pareve #memorialdayweekend #memorialdayweekend2021 https://www.instagram.com/p/CPTV3fnNhHQ/?utm_medium=tumblr
