Wholegrain speltberries are well worth seeking out at natural food stores. They provide a tender, nutty base for this healthy summer salad.
Cook Time: 1 hour
Total Time: 1 hour
Yield: 6-8 servings as side dish
Ingredients:
- 1 1/2 cups wholegrain speltberries
- 4 1/2 cups water
- 1/4 cup red onion, finely chopped
- 1 1/2 cups cherry tomatoes, halved
- 1 cucumber, coarsely chopped
- 1 cup black or kalamata olives, halved
- 1 Tbsp. white balsamic vinegar
- 1 Tbsp. olive oil or canola (rapeseed) oil
- 1/2 cup crumbled feta cheese
Preparation:
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).
This is one of those great Scandinavian recipes that's just as good, if not better, served the next day
.