Spelt Summer Salad

From the scandinavianfood.about.com website, spelt is indicated as "Scandinavia's favorite grain." Wholegrain speltberries can be found at natural food stores. According to the author, "This is one of those great Scandinavian recipes that's just as good, if not better, served the next day." Prep time does not include 30 minute chill time.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 cups  wholegrain  spelt berries
• 4 1⁄2 cups water
• 1⁄4 red onion, finely chopped
• 1 1⁄2 cups cherry tomatoes, halved
• 1  cucumber, coarsely chopped
• 1  cup black olives, halved (can use kalamata)
• 1  tablespoon  white balsamic vinegar
• 1  tablespoon olive oil (or canola oil)
• 1⁄2 cup  crumbled feta cheese

Directions

1. Combine spelt with water in large pot and bring to a boil. Reduce heat to low and simmer, uncovered, until all of the water is absorbed and grain is tender (about 1 hour). Drain spelt, rinse with cold water, and refrigerate until use (at least 30 minutes to chill; overnight is fine, too).
2. Whisk together balsamic vinegar and oil. Lightly toss together spelt, chopped red onion, cherry tomatoes, cucumbers, and olives, adding oil-and-vinegar dressing last.
3. Either serve immediately, sprinkled with feta cheese, or refrigerate for 1 hour to allow flavors to mingle (adding feta cheese right before serving).