The summer salad of spelt and cherry tomatoes is a fresh and tasty side dish, perfect for serving during hot summer days. Hulled spelt and pearl barley combine with sweet and juicy tomatoes. Everything is dressed with extra-virgin olive oil and salt, for a light and nutritious dish.
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Boil the spelt separately (for 20-25 minutes), drain it al dente, and rinse it under running water.
In a bowl, combine the finely chopped onion, the tomato cut into cubes, the cucumber cut into small pieces, and the shredded lettuce.
Season with salt and extra-virgin olive oil, mixing everything well.
Add the ingredients to the grain mix and mix well. Let rest in the fridge for at least half an hour and serve.
Italia
| Energy (kcal) | 39.89 |
| Carbohydrates (g) | 6.93 |
| of which Sugars (g) | 2.33 |
| Fat (g) | 0.43 |
| of which Saturates (g) | 0.07 |
| Protein (g) | 1.9 |
| Fiber (g) | 1.32 |
