Ancient wheat for modern times

Eruca Salad

Eruca Salad


  • 1 cup uncooked Einkorn berries
  • 2 cups cherry tomatoes, split in half
  • 1 cup arugula leaves, rinsed and dried
  • 1 tablespoon balsamic or red wine vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • ¼ cup nuts of your choice (optional)
  • salt to taste


Cooking instructions:

  1. Place 1 cup (250 g) Einkorn in a lidded saucepan, cover with plenty of water, and bring to boil. Then reduce the heat to a simmer and cover. Cook for 30 minutes, until Einkorn grains are tender. Remove from the heat, drain any remaining water, and leave to cool completely.
  2. Once cooled, place Einkorn berries, arugula, cherry tomatoes, olive oil and salt in a large serving bowl. Sprinkle in the nuts and mix lightly to combine. Season with salt and pepper to taste.


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