Salad with spelt and tomatoes
6 servings
60 minutes
Salad with spelt and tomatoes is a harmonious combination of nutritious grain and juicy vegetables that comes from American cuisine. Spelt, known for its ancient history, adds a light nutty note to the dish and enriches it with beneficial nutrients. The sweetness of tomatoes, the freshness of cucumber, and the spiciness of red onion create a bright and balanced flavor, while arugula and basil add an aromatic green palette. Dressed with olive oil and wine vinegar, the salad gains elegant acidity and a silky texture. It is an ideal choice for a light yet filling dinner or nutritious snack that can be served as a standalone dish or as a side to meat or fish. Simple to prepare and rich in beneficial properties, it pleasantly surprises with its taste and sophistication.
1
In a large saucepan, pour the spelt with six cups of water, add salt to taste, and cook until done (until soft) for about forty minutes. Remove from heat and cool for half an hour.
- Spelt: 200 g
- Salt: to taste
2
In a bowl, mix chopped onion and vinegar and let it sit at room temperature.
- Red onion: 1 head
- Red wine vinegar: 2 tablespoons
3
Add the cooled spelt, peeled and coarsely chopped tomatoes, finely chopped cucumber, minced herbs, and all other ingredients to the bowl, mix, and serve immediately.
- Spelt: 200 g
- Tomatoes: 4 pieces
- Cucumbers: 1 piece
- Arugula: 50 g
- Basil: 20 g
- Extra virgin olive oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste