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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.