Greek Chopped Salad

1. Combine spelt and water in medium sauce pan and bring to a boil. Cover and reduce heat to maintain a slow simmer for about 1 hour. Spelt is done when it’s tender with a slight chewiness. Rinse spelt with cool water and drain.

2. Combine spelt, tomatoes, bell pepper, cucumber, green onions, feta, olives and basil in a large mixing bowl.

3. For the dressing, in a small mixing bowl, whisk together the lemon juice, olive oil, garlic, oregano, salt and pepper. Pour over spelt salad and toss to combine. Taste and adjust seasonings until you feel happy. Serve on a bed of spinach or lettuce.

Notes:
1. Have you tried spelt before? I picked it out as part of last month’s Culinary Adventure and I’m so glad I discovered this “ancient grain”. Here are some highlights: it provides a complete protein, is high in vitamins, complex carbs and fiber. My favorite thing about spelt is its delightful hearty texture with a crisp snap when you chew them. Spelt can be substituted for any number of ingredients: brown rice, orzo pasta, quinoa, barley or any other healthy grain that you have on hand. If you substitute, just follow the package’s cooking instructions.
2. Before juicing the lemons, pop them in the microwave for 15-20 seconds and then roll them with your palm against the countertop. This will make them easier to juice.
3. All lemons are not created equal. Some are way juicier than others so buy 2 for this recipe. Start with the juice of 1 lemon and adjust the amount to your liking.