Recipe courtesy of Gourmet Magazine

Feta Grain Salad

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  • Total: 1 hr 15 min
  • Prep: 5 min
  • Cook: 1 hr 10 min
  • Yield: 4 to 6 servings
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1/2 cup wheat

1/2 cup spelt

1/2 cup rye berries

3/4 cup diced Feta (about 3 ounces)

3/4 cup thinly sliced red onion

3/4 cup julienne strips seedless cucumber

7 tablespoons olive oil

3/8 cup julienne strips drained bottled roasted red pepper

3/8 cup mixed minced fresh herbs such as parsley, mint, and dill plus herb sprigs for garnish

4 tablespoons fresh lemon juice, or to taste

2 tablespoons red-wine vinegar

2 tablespoons chopped pitted brine-cured black olives

2 teaspoons ground cumin

2 garlic cloves, minced

dried hot red pepper flakes to taste

Salt, to taste


  1. In a kettle of boiling salted water cook the grains for 1 hour, or until they are tender, and drain them. In a large bowl stir together the grains, the Feta, the onion, the cucumber, the oil, the roasted pepper, the minced herbs, the lemon juice, the vinegar, the olives, the cumin, the garlic, the red pepper flakes, and salt to taste and garnish the salad with the herb sprigs.