I love grain-based salads, especially on hot humid days of summer. This hearty yet refreshing kamut salad bursts with summer ingredients including sweet corn, cherry tomatoes, roasted sweet peppers, and basil tossed in an olive oil balsamic vinaigrette. Quite simple really but when you have high quality ingredients that are in season, little needs to be done to make them delicious. The ingredients lean a bit on the sweet side so I like to balance it with savory shaved Parmigiano-Reggiano. If kamut is not your thing, feel free to replace it with farro, wheatberries, or even barley.
Kamut Salad with Tomato, Corn, Roasted Pepper
serves 4
Ingredients
- 200g kamut, uncooked
- 225g cherry tomatoes, halved (about half a pint)
- 300g sweet corn kernels, about 3 ears
- 275g roasted sweet peppers, chopped (about 2 medium size peppers)
- 3 tbsp basil leaves, chiffonade plus more for garnish
- 4 tbsp olive oil
- 5 tbsp balsamic vinegar
- 1/2 tsp dijon mustard
- salt and pepper to taste
- 30g Parmigiano-Reggiano, shaved
Method
- Rinse the kamut. Fill a medium size pot with 3 cups of water, kamut, and a pinch of salt. Bring to boil and turn the heat down to a simmer. Cook for about 60 minutes until tender but still toothsome. Drain and set aside to cool.
- When the kamut is cooled to room temperature, place it in a large mixing bowl along with tomatoes, corn kernels, roasted peppers, and basil.
- In a small mixing bowl, whisk together olive oil, balsamic vinegar, and dijon mustard until it emulsifies. Toss vinaigrette with the rest of the salad. Season generously with salt and pepper. At this stage, you can store the salad in the fridge to let the flavour develop.
- To serve, garnish with tiny basil tips and shaved Parmigiano-Reggiano. Adjust seasoning as necessary.
