Cook the Kamut wheat according to the instructions on the package, and rinse it in cold water until it is cool. I prefer to cook Kamut in extra water, and then drain the water in a colander pasta-style and rinse until it is cool. Kamut takes about 30 minutes to cook.
While the Kamut cooks, prepare the rest of the salad: Finely dice the red onion. In a large bowl, combine the diced red onion and lemon juice and let it marinate while you prepare the other veggies.
Dice the tomatoes and set them in a colander to drain the extra juice. Discard the juice. Cut the cucumber in half length-wise and use a spoon to scoop out the seeds. Discard the seeds. Chop the cucumber into small ½ inch pieces. Finely dice the parsley and mint leaves.
Add the cooked, cooled Kamut to the large bowl with the onion. Add the rest of the veggies, chopped parsley and mint, and the olive oil and mix well. Season with salt and pepper, to taste (start about about ¼ teaspoon each and go from there).
You can substitute yellow onion or 2-3 scallions instead of the red onion. You can omit the mint if you prefer.