Spelt Salad with Tomatoes

Try this spelt salad with tomatoes and you will be sold on it’s flavor and simplicity. It’s an ancient grain that has a mellow nutty flavor, and a higher protein content than wheat. Naturally high in fiber and complex carbohydrates which makes it easier to digest. Soups, pastas, and salads can be enhanced with cooked spelt for a healthful alternative. It’s best if soaked overnight. For a quicker method try using a pressure cooker. It also can be cooked in a large pot for 50-60 minutes.  For a quick meals, this spelt salad can be made ahead of time and placed in the refrigerator covered for up to a week. Spelt flour is also a very important ingredient in many baked goods, it can be substituted for regular flour, and can be used in pizzas, flatbreads, cookies, and cakes. You may have to experiment with the amounts when substituting spelt with regular flour. Look for this Spelt cookbook, if interested in more baking items.

I try and purchase organic spelt whenever I can. Here are a few products to look for: Bob’s Red Mill or Arrowhead Mills.

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Spelt Salad with Tomatoes and Tahini Dressing

Spelt's nutty flavor, with added fresh vegetables and tahini dressing makes this salad a winner.

Course Salad

Cuisine California Greek

Keyword salad, spelt, tahini, tomatoes

Author Mary Papoulias-Platis

Ingredients

Spelt

• 1 cup organic spelt
• 2 cups water
• 1-2 tablespoons of extra-virgin olive oil

Red Wine Vinegar Dressing

• 1/2 cup vinegar
• 1/2 cup extra-virgin olive oil
• 2-3 tablespoons tahini, sesame seed paste
• 1/4 cup each of fresh basil and oregano, chopped
• 1/2 teaspoons salt and 1/4 teaspoon pepper

Vegetables

• 1/2 box cherry tomatoes, halved
• 2-3 zucchini or cucumber, medium diced
• 1/1/2 bunch scallions, sliced

Instructions

To prepare beans:

1. Soak beans overnight. Cook beans in fresh new water for 45-50 minutes, or until tender.

2. Alternative method: In a deep pot add cold water and spelt and bring to a boil. Reduce the heat to simmer, for 1- 1 1/2 hours.

3. Once cooked, spread on a sheet pan or large bowl add 1-2 tablespoon olive oil and stir. Let cool before adding vegetables and dressing.

Vegetables

1. Wash and chop all the vegetables and place in a large bowl. Add the cooked spelt.

2. Add the tahini dressing.

Red Wine Vinegar Tahini Dressing

1. Put the vinegar in a small bowl and whisk in olive oil slowly. Whisk in tahini and herbs.

2. Add the salt and pepper. Taste for adjustments. Serves 8-10.

Recipe Notes

This salad can be prepared the night before, therefore it's perfect for a party or outdoor BBQ.
Can be served cold or at room temperature.
This salad can be adjusted to your taste by adding your favorite fresh vegetables.

This recipe is adapted from Fine Cooking Magazine.

More Grain Salads on my Blog:

Farro Salad with Pixie Tangerines and Walnuts

Chickpea Stew with Kale and Barley

Kamut Salad with Carrots

Eat Healthy!

Mary 

© 2012 – 2022, Mary Papoulias-Platis. All rights reserved.

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Tagged as: farmer's market recipes, Meatless Mondays, side dish, Spelt salad, Vegetable salad, vegetarian