1pintgrape or cherry tomatoescut into halves or quarters
½long seedless cucumberdiced
½cupchopped fresh flat-leaf parsley
Heat 1 tablespoon of the olive oil in a skillet over medium heat. Sauté the onion for 5 minutes until slightly tender. Let cool.
Combine the remaining 3 tablespoons olive with the rice wine vinegar and thyme, and season with salt and pepper. Toss the cooled cooked kamut with the dressing and then add the tomatoes, arugula, cucumbers, and parsley and toss. Taste and adjust seasonings. Serve at room temperature or chilled.
Follow the package instructions to cook this grain. Cooking it in vegetable or chicken broth adds great flavor to this grain, and therefore this salad.