Spelt salad with tomatoes and herbs

Votes: 2

Time: 55 min.
Complexity: easily
Servings: 6

Cooked spelt, ripe tomatoes, and plenty of fresh herbs make this Italian salad a delicious, filling, and healthy addition to your summer meal. Dress it with a balsamic vinaigrette and let it sit to infuse the flavors and aromas. You can prepare the salad the night before and refrigerate it. Serve it as a side dish with meat dishes or as a standalone vegetarian dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

280 g spelt (about 1.5 cups)
4 tbsp of water
2 tsp salt + more to taste
450 g tomatoes, seeded and chopped
Half a chopped sweet onion
1/4 cup chopped fresh chives
1/4 cup finely chopped fresh parsley
1 large clove of garlic, minced
2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: spelt groats, tomatoes, balsamic vinegar, Vidalia onion, chives

Cooking the dish according to the recipe:

In a medium saucepan, cover the spelt with water. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce heat, cover, and simmer until the spelt is tender, about 30 minutes. Drain thoroughly, then transfer the spelt to a large bowl to cool.
Add the tomatoes, onion, chives and parsley to the bowl with the spelt and stir to combine.

In a medium bowl, combine the garlic, vinegar, salt, black pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
The salad can be refrigerated overnight. Bring to room temperature before serving.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Vegetarian dishes / Picnic / Summer dishes / Main courses / Cereals, legumes / Italian cuisine / Giada De Laurentiis