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.)
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.
Serve immediately. Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/06/caprese-grain-salad-with-spelt/