Greek Salad with Shrimp and Kamut

Updated at: Thu, 17 Aug 2023 03:36:09 GMT

Step 1

Bring 3 quarts water to a boil in a large saucepan over high.

Step 2

Add Kamut and 1 tablespoon salt.

Step 3

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.

Step 4

Let cool 15 minutes,

Step 5

While Kamut cooks, whisk together vinegar, oil, garlic, and hot sauce in a large bowl.

Step 6

Add shrimp, cucumbers, and mini peppers: toss well.

Step 7

Cover and refrigerate up to 30 minutes,

Step 8

Add cooled Kamut, tomatoes, and onion to shrimp mixture.

Step 9

Season with black pepper and remaining 1 teaspoon salt; toss well, Gently fold in feta, mint, and basil just before serving.

Step 10

MAKE AHEAD Kamut can be made 2 days ahead and refrigerated in an airtight container, WINE Minerally Greek write: 2019 Gaia Monograph Assyrtiko

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