Kamut Caprese Salad with Balsamic Vinaigrette (Meatless Monday)

Kamut salad recipe, kamut caprese, whole grain caprese salad, kamut caprese with tomato mozzarella basil and balsamic vinaigrette

Kamut Caprese Salad

This week’s Meatless Monday is a recipe for Kamut Caprese Salad…whole grain protein from the Kamut, along with tomato, fresh mozzarella chunks, fresh basil and a quick and easy balsamic vinaigrette. It’s filling, delicious and unbelievably nutritious. 

Not familiar with Kamut? Here’s some information from Bob’s Red Mill:

Kamut® grain, an ancient variety of wheat that was only recently rediscovered by modern-day farmers. The history of this ancient wheat grain is a bit mysterious. Some say that Noah brought Kamut® kernels along on the ark, hence the nickname “Prophet’s Wheat.” Others call Kamut® grain “King Tut’s Wheat,” claiming it was found in the tomb of an Egyptian pharaoh. Though its origins are debated, there’s no arguing the fact that Kamut® wheat is healthy and delicious.

The plump, golden kernels of whole grain Kamut® Khorasan wheat are a nutritious source of selenium, zinc, magnesium and iron. Kamut® wheat is exceptionally high in protein, containing 7 grams of protein per serving, and a good source of dietary fiber. A nutritional powerhouse, Kamut® grain is perfect for anyone looking for a high protein, low-fat addition to their menu.

Kamut is easy to find in most large grocery stores now, generally in the health-food section, or with other grains; also in health food stores. Any store that carries a large selection of Bob’s Red Mill should have Kamut, or be able to order it.

This grain takes a bit longer to cook than other whole grains, but there is a quicker way to make them. Just like I do with dry beans, I did a quick soak on my Kamut. I put the grain into a medium-sized saucepan and covered them with water, plus 2 inches of water above the kamut. I covered the pan, brought the water to a boil and removed it from the heat where I let it rest for an hour before draining and cooking the grain. It worked like a charm.

The salad itself is just so simple. Once the grain was cooked, drained and rinsed with cold water, I added halved cherry tomatoes, chunks of fresh mozzarella cheese, fresh basil leaves and a quick balsamic vinaigrette of vinegar, Dijon mustard, shallots, garlic powder, salt and pepper. Done.

You will want to try this salad. The nutty, chewiness of the Kamut is a perfect foil for the traditional caprese ingredients. This simple salad makes a wonderfully tasty and nutritious addition to your meatless Monday meals lineup, or for anytime. I hope you’ll try it!

P~

p.s.: For those of you with wheat allergies, you can make this same salad with Oat Groats or any grain of your choice.

5.0 from 2 reviews
Kamut Caprese Salad with Balsamic Vinaigrette (Meatless Monday)
 
Prep time
Cook time
Total time
 
Kamut Caprese Salad...whole grain protein from the Kamut, along with tomato, fresh mozzarella chunks, fresh basil and a quick and easy balsamic vinaigrette. It's filling, delicious and nutritious.
Author:
Recipe type: Entree, Salad
Serves: 5-6 cups
Ingredients
  • FOR THE SALAD:
  • 1 cup Kamut, quick-soaked* then cooked according to package instructions (see notes)
  • 1 cup halved cherry tomatoes
  • 1 cup fresh mozzarella chunks
  • ½ cup firmly packed basil leaves (torn if large leaves)
  • FOR THE DRESSING:
  • ⅓ cup balsamic vinegar
  • 1 tablespoon minced shallot
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • 1 teaspoon olive oil
  • salt and ground black pepper, to taste
Instructions
  1. Place the cooked Kamut (see notes for soaking and cooking instructions) in a large bowl.
  2. Add the tomatoes, mozzarella cheese, basil leaves.
  3. Set aside.
  4. In a small bowl combine the balsamic vinegar, shallot, Dijon mustard and garlic powder.
  5. Slowly drizzle in the olive oil, while whisking the mixture.
  6. Add salt and ground black pepper, to taste.
  7. Pour the dressing over the salad mixture and stir to combine.
  8. Beautiful served either at room temperature, or cold.
Notes
Quick soaking the Kamut: Place the Kamut in a medium-sized saucepan and cover with water plus 2 inches of water above the grain.
Cover and bring to a boil.
Remove from heat and allow to sit, covered, for 1 hour.
Drain water.
Cook Kamut according to package instructions:
1 cup pre-soaked Kamut, 3 cups water, bring to a boil, simmer for 30 - 40 minutes, drain.

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Entrée, Meatless Monday, Rice and Grains, Salads. Bookmark the permalink.

4 Responses to Kamut Caprese Salad with Balsamic Vinaigrette (Meatless Monday)

  1. I love Kamut and this looks fantastic, P! 🙂

  2. KAMUT® Brand khorasan is an organic, non-genetically modified, ancient wheat variety similar to durum. In 1990, “KAMUT” was registered as a trademark by the Quinn family in order to support organic farming and preserve the ancient khorasan wheat variety. Under the KAMUT® Brand name, khorasan wheat must always be grown organically, never be hybridized or modified, and contain high levels of purity and nutrition. Today, Kamut International owns and has registered the KAMUT® trademark in over 40 countries, and is responsible for protection and marketing of all KAMUT® Brand khorasan wheat throughout the world.

    KAMUT® wheat is grown on dryland certified organic farms primarily in Montana, Alberta, and Saskatchewan. The grain is prized by consumers who appreciate the grain for its high energy nutrition, easy digestibility, nutty/buttery taste, and firm texture. KAMUT® khorasan wheat is higher in protein, selenium, amino acids, and Vitamin E than most modern wheat and contains essential minerals such as magnesium and zinc. It is used as whole grain berries, whole grain flour, white flour, flakes, and puffs to make a variety of products. Some specific benefits of using KAMUT® khorasan are receiving more nutrients, protein, and taste than most commonly consumed whole wheat – plus supporting organic agriculture and helping to preserve an ancient grain.

    KAMUT® khorasan is a variety of wheat thus has gluten content. A lot of people who are not able to tolerate wheat tell us that they are able to tolerate KAMUT® khorasan wheat. KI has ongoing research to understand why – it is our theory that because KAMUT® khorasan is an ancient grain, it retains the qualities that made it desirable so many years ago. There is a recent study conducted with Irritable Bowel Syndrome patients that demonstrated positive results.

    Please visit the Kamut International website at http://www.kamut.com to learn more. And follow us on Facebook and Twitter to keep up with the latest news!

    My kind regards – Jamie

    Jamie Ryan Lockman | Regional Director – North America
    Kamut International, Ltd.
    P.O. Box 4903 | Missoula, MT 59806 | USA
    406.251.9418 phone | 406.251.9420 fax

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