Best Summer Spelt Salad
September is here and Summer is about to leave us, but the heat seems to want to stick around and keep us company for a little bit longer this season, so here is a new, healthy and light recipe I’ve decided to share with you this morning or evening depending where you are in the world and at what time you’ve stumbled upon this blog.
This Best Summer Spelt Salad has become one of my favourite salads to fight the heat with this year. Unfortunately I discovered how delicious spelt was only in July when I tried it with a pesto sauce while working in Rome. It was so good I decided to make it my own way and add the ingredients that I love mixing into a cold pasta or rice salad: tomatoes (my one true summer love,) black olives, basil, corn, mozzarella and tuna fish. So before Summer ends for good why not celebrate it by making this yummy salad?
Spelt is a species of wheat, a grain so ancient that even the Bible mentions the use of spelt. It is often used by Italians, who call it “farro” and by other European countries such as Germany. Spelt is usually used as a substitute for pasta or rice. It has less calories than other species of wheat and it’s recognized for its health benefits.
Below you’ll find the recipe for it:
- 1 cup spelt
- 1 small can tuna fish
- black olives (as many as your heart desires)
- 1/2 corn in a can
- 1/2 cup cherry tomatoes cut in halves
- 3 or 4 basil leaves
- a dash of oregano and parsley
- pinch salt
- 2 teaspoons olive oil
- Place spelt in a pot full of water, bring to a boil and cook for approximately 20-30 minutes or so until done. Check after 15 minutes. Drain spelt and let it cool down. When it's cooled, put the spelt into a bowl and toss with all the other ingredients.