Spelt Summer Salad - cooking recipe

Ingredients

1 1/2 cups wholegrain spelt berries
4 1/2 cups water
1/4 red onion, finely chopped
1 1/2 cups cherry tomatoes, halved
1 cucumber, coarsely chopped
1 cup black olives, halved (can use kalamata)
1 tablespoon white balsamic vinegar
1 tablespoon olive oil (or canola oil)
1/2 cup crumbled feta cheese

Preparation

Combine spelt with water in large pot and bring to a boil. Reduce heat to low and simmer, uncovered, until all of the water is absorbed and grain is tender (about 1 hour). Drain spelt, rinse with cold water, and refrigerate until use (at least 30 minutes to chill; overnight is fine, too).
Whisk together balsamic vinegar and oil. Lightly toss together spelt, chopped red onion, cherry tomatoes, cucumbers, and olives, adding oil-and-vinegar dressing last.
Either serve immediately, sprinkled with feta cheese, or refrigerate for 1 hour to allow flavors to mingle (adding feta cheese right before serving).