Einkorn Tabbouleh

1 cup einkorn berries
1 small cucumber, diced small
1 large tomato, diced small
1/3 cup red onion, chopped fine
1 cup packed chopped parsley
1/4 cup chopped fresh mint leaves
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
Sea salt and black pepper to taste

1. Soak the einkorn berries in water overnight and drain. Add to a pot and cover with 1 inch water. Bring to a boil, reduce heat, add a large pinch of salt, and cook until tender, about 25 minutes. Drain and set aside to cool.
2. Combine einkorn with remaining ingredients and toss to combine. Taste and add more lemon juice or salt if needed. Let sit for 15 minutes to let the flavors meld. Serves 6.