Silvana Bertoncini, Barga, Lucca
(Yield: 4 servings)
1 cup spelt
12 cherry tomatoes (halved)
2 green onions (diced, green and white parts)
2 tablespoons parsley finely chopped
8 basil leaves (chiffonaded)
extra-virgin olive oil
salt and freshly ground pepper
1. In pot of salted boiling water, add spelt and cook 15 to 20 minutes.
2.Drain. Rinse under cold water and allow to sit in colander until most water is gone.
3.Add tomatoes, green onions, parsley and basil in bowl. Season with salt and pepper. Mix thoroughly.
4.Add drained spelt and drizzle with olive oil. Toss everything gently. Re-season with salt and pepper if necessary.
5.Cover bowl with plastic wrap and allow to cool in fridge before serving.
This is a very refreshing meal that is normally served in the summer months.