Einkorn Farro Easy Summer Salad

Serves 8 to 10


  • One 16-ounce box jovial Organic Einkorn Wheat Berries
  • 1½ teaspoons salt
  • 3 tablespoons jovial 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


  1. Cook wheat berries in 4¾ cups of water with ¾ 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.
  2. Place the tomatoes in a colander, season with ½ teaspoon of salt. Let rest for 15 minute to allow the tomatoes to release their water. Squeeze the tomatoes and add to the wheat berries.
  3. 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.
  4. Toss in the capers and chives. Stir until all of the ingredients are mixed well.
  5. Serve at room temperature, chilled or reheated in a skillet. Store in the refrigerator for up to 4 days.