Spelt Summer Salad

Recipe by Dr. Jenny
READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
  • Whisk together balsamic vinegar and oil. Lightly toss together spelt, chopped red onion, cherry tomatoes, cucumbers, and olives, adding oil-and-vinegar dressing last.
  • Either serve immediately, sprinkled with feta cheese, or refrigerate for 1 hour to allow flavors to mingle (adding feta cheese right before serving).
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