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Spelt salad with tomatoes, arugula, grated Parmesan and balsamic vinegar (Insalata di farro con pomodori, rucola, Grana e balsamico)

Marc Coffey 95 Comments

Spelt salad with tomatoes, arugula, grated Parmesan and balsamic vinegar (Insalata di farro con pomodori, rucola, Grana e balsamico)

Something fresh and light we have with the  really hot days of the year.

Spelt is a cereal, quite common in Italy, very used in some regions like Tuscany and Umbria. It grows even in poor grounds, it’s the less calorific cereal and contains about the 15 % in proteins.

For 2-3 persons you need:

7 oz. spelt salt extra-virgin olive oil

some red and ripe tomatoes (great the cherry ones)

a bunch of fresh arugula

3 spoons of freshly grated parmesan

3 spoons of good balsamic vinegar

Directions

Let the spelt soaking all night long, then cook it in salty water the time written on the packaging. Drain it and let it get cold, meanwhile cut tomatoes in little cubes, if you have cherry tomatoes split them in 4 parts. Put them in a bowl and add cold spelt, olive oil as much as needed, Parmesan and balsamic vinegar. Mix very well then put on the serving dish. You can spread it or put it into a big round-shaped cookie cutter to give it a most elegant presentation. Put on top of spelt fresh arugula well washed then add another drizzle of oil and vinegar. Isn’t it tasty and nice? Enjoy it!

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95 thoughts on “Spelt salad with tomatoes, arugula, grated Parmesan and balsamic vinegar (Insalata di farro con pomodori, rucola, Grana e balsamico)”

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