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Tomato and Spelt Salad

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Fresh Juice
Spelt (also known by the Italian name farro) is an ancient type of wheat with a pleasant nutty flavour that is available in health and bulk food stores. It is still widely grown in the Alpine regions of Europe and in northern Italy, where boiled whole grains of spelt form the base of various salads. If you wish, you can substitute whole barley, wheat berries or wild rice for the spelt.

Ingredients

  • 1 cup  (250 mL)  whole spelt
  • 2 green onions, thinly sliced
  • 2 cups  (500 mL)  diced tomato
  • 1 bunch arugula, torn
  • 1/4 cup  (60 mL)  loosely packed torn fresh mint leaf
  • Dressing:
  • 4 tsp  (20 mL)  red wine vinegar
  • 1 small clove garlic, minced
  • 1/2 tsp  (2 mL)  salt
  • 1/4 tsp  (1 mL)  pepper
  • 3 tbsp  (45 mL)  extra-virgin olive oil
  • 1 cup  (250 mL)  cubed Feta cheese (optional)

Preparation

Rinse spelt a few times in cold water. In pot of boiling salted water, cook until tender but firm, 30 to 35 minutes. Drain and chill under cold water; drain well. Transfer to bowl along with green onions and tomatoes. Add arugula and mint.

Dressing: Whisk together vinegar, garlic, salt and pepper; gradually whisk in oil. Toss with salad. Top with cheese (if using).
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