Ingredients:
200g spelt
150g cherry tomatoes
1 cucumber
1 yellow pepper
100g black olives
Mozzarella
Fresh basil
Extra virgin olive oil
Salt and pepper to taste
Preparation:
Cook the spelt in plenty of salted water according to the instructions on the packet. Drain and leave to cool.
Wash and dice the cherry tomatoes, cucumber and pepper.
Cut the feta into small pieces and the olives into rounds.
In a large bowl, mix the farro with all the vegetables, olives and mozzarella.
Season with extra virgin olive oil, salt, pepper and chopped fresh basil.
Mix well and leave in the fridge for at least an hour before serving.
Let it rest in the fridge for at least an hour before serving.
A few tips for a little variety
If you like unusual combinations, try spelt salad with gorgonzola, pears, rocket and walnuts and dress it with oil, salt, pepper and a teaspoon of honey diluted in a little apple vinegar.
If you want to mix the farro well, season it with something creamy and enveloping like a classic Ligurian pesto, or a sun-dried tomato pesto, or a light egg-free mayonnaise made of soya milk and seed oil. In this way, the grains will not separate, but join harmoniously with the dressing and the other ingredients.
