Caprese Grain Salad with Spelt
 
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Juicy tomatoes, smooth fresh mozzarella and chewy spelt lend an awesome texture to this mini caprese salad.
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Yields: 4 servings as a side
Ingredients
  • scant 1 cup dry spelt berries, rinsed
  • 1 pint (2 cups) cherry or grape tomatoes
  • 1 8-oz container fresh mozzarella balls, drained (about 1 1/2 cups)
  • 3/4 cup thinly sliced basil leaves
  • 2 Tbsp olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
Instructions
  1. In a small pot, bring spelt berries to a boil with 2 cups water. Reduce heat and simmer until tender and chewy, about 55 minutes. Drain any remaining water and cool to room temperature. (This can be done ahead of time.)
  2. Slice tomatoes in half. Add to a bowl with the cooked and cooled spelt, mozzarella balls, and sliced basil. Drizzle with olive oil and sprinkle with salt and pepper. Stir to combine. Taste and add additional salt and pepper to taste.
  3. Serve immediately. Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/06/caprese-grain-salad-with-spelt/