Einkorn salad with olives
An einkorn salad with olives, dried tomatoes and basil.
Active time20 min
Cooking1 h
Total1 h 45 minResting : 30 min
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Ingredients
- 10 g basil
- 40 ml olive oil
- 100 g pitted black olives
- 250 g einkorn (dried)
- 80 g dried tomatoes in oil (drained weight)
- 15 ml balsamic vinegar
Preparation
Rinse the einkorn, then cook in a saucepan of simmering water for about 60 minutes, or according to the packet instructions, until tender. Drain, spread out in a dish and leave to cool for 30 minutes until warm.
250 g einkorn (dried)- colander
- saucepan
- dish
While the einkorn is cooking, drain the dried tomatoes and cut into strips. Halve the olives. Wash and finely slice the basil.
10 g basil100 g pitted black olives80 g dried tomatoes in oil (drained weight)- knife
- chopping board
Mix the warm einkorn with the olives, tomatoes and basil. Add the oil and balsamic vinegar, stir and serve.
40 ml olive oil15 ml balsamic vinegar- salad bowl
- spoon
Allergens
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration