Justin Chapple demonstrates how to use kamut in this video, and his recipe capitalizes on the classic flavor of Greek salad, always a crisp and refreshing favorite. Kamut—an ancient grain popular in Europe—adds some wholesome chew to the entree, but plan ahead, because it needs an overnight soak for the best results. Defrost frozen shrimp on your own to save money, since most seafood from the supermarket was previously thawed anyway. Serve this salad as a light meal on a warm summer night, or make it vegetarian, and you'll have a bright and versatile side dish to pair with a variety of main courses, from lamb chops to lasagna.

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00:00 Introduction
00:29 How To Cook Kamut
1:04 How To Make Vinaigrette
2:07 Prepping Vegetables
3:27 Cooling Kamut
3:48 Prepping More Fresh Ingredients
4:59 How To Toss The Salad
5:38 Taste Test

Food & Wine's Culinary Director, Justin Chapple, shares mind blowing recipes, hacks, and techniques.

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This Colorful Twist on Greek Salad With Kamut Is Perfect for Summer | Mad Genius | Food & Wine