A simple spelt salad that you will prepare more and more times
This spelt salad is divine. Not just good, but much more. It another synergyc recipe, where the sum of all (good) ingredients results in a better result that exceeds the sum of the single ones flavors.
It is super easy to prepare and can even be kept in the fridge for one day (it is even better after a day…just in case you can have leftovers, what is really difficult).
Another great new regarding this spelt salad is that it is…light! Just add up the calories and you will have a great surprise. Also because spelt is a healthy carbohydrate ;-).
I found this recipe on the Italian blog Arabafeliceincucina, a great source for foodlovers like me that love simple and tasty recipes. I have prepared it more times during Summertime and I am going to prepare it today for lunch, under my son’s request ;-).
I only used a little bit less od the creamy cheese compared to the recipe of Arabafeliceincucina. I believe it is good also using goat cheese or even Italian mozzarella. It is good with cherry tomatoes but also with San Marzano tomatoes (or similar).
How to prepare this tasty spelt salad:
1 1/2 cups/250 g spelt
200 g/7 oz cherry tomatoes
200 g/7 oz canned tuna with oil
100 g Certosa/Crescenza cheese
basil fresh leaves
extra virgin olive oil
Boil the spelt in abundant salted water for about 20/25 minutes (follow the package instructions).
Drain and let it cool.
Wash the cherry tomatoes and cut them in 4. Put them into a bowl. Drain tuna from the oil and add to the bowl. Slice the shallot thinly and add too. Add the basil leaves you have washed and cut with your hands, extra virgin olive oil and then the spelt.
Mix it all until combined and salt to taste.
Cover with plastic wrap and let it rest in the fridge for half an hour. Before serving, add the cheese cut in small chunks and mix before serving.