Cold Spelt Salad

The spelt salad is a fresh and nutritious dish, perfect for the warmer months or as a light and healthy alternative.

Ingredients

• 250 g of pearled spelt
• 200 g of cherry tomatoes
• 150 g of mozzarella (or feta if you prefer)
• 1 cucumber
• 100 g of pitted black olives
• 1 bunch of arugula or fresh basil
• Salt to taste
• Pepper to taste
• Extra virgin olive oil to taste
• Juice of 1 lemon
• (Optional) mint leaves for a fresh touch

Preparation

1. Put the spelt in a pot with plenty of salted water. Bring to a boil and cook according to the instructions on the package (usually between 15 and 20 minutes) until it is al dente.
2. Drain it and run it under cold water to stop the cooking process and cool it down, then let it drain well.
3. In the meantime, wash and cut the cherry tomatoes in half, slice the cucumber and cut the mozzarella into medium-sized cubes.
4. In a large bowl, combine the cooled spelt, cherry tomatoes, cucumber, olives, and mozzarella.
5. Add salt, pepper, extra virgin olive oil, and lemon juice. Mix well to flavor all the ingredients.
6. Wash and dry the arugula or basil, roughly tear them with your hands and add them to the salad.
7. If you like, you can add a few mint leaves for a fresher aroma.
8. Let the salad rest in the fridge for at least 30 minutes before serving so the flavors have time to blend well.

This salad is extremely versatile, so do not hesitate to customize it with other ingredients you might have, like grated carrots, corn, bell peppers, red onion, or nuts for added crunch.

Curiosity

Spelt is an ancient grain highly appreciated in Italian cuisine for its rich flavor and texture. Originally from the Middle East, it was one of the staple foods for Roman civilizations, who considered it valuable for troops during long military campaigns for its high energy and nutrient content.