Name: Summer Spelt Salad with Pesto and Mozzarella
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 250 g Spelt; 250 g Cherry tomatoes; 200 g Mozzarella; 100 g Pesto alla genovese; 1 pinch Fine salt

Description

This spelt salad is a fresh and light summer dish, perfect for a quick lunch or an outdoor picnic. The combination of spelt, sweet cherry tomatoes, creamy mozzarella and aromatic pesto is simply delicious. I often prepare it during the summer, because it is easy to make and can be prepared in advance. Spelt, rich in fiber, goes perfectly with the freshness of the cherry tomatoes and the delicacy of the mozzarella. An addition of homemade (or purchased) pesto completes the dish with an extra touch of flavor. Let it rest in the refrigerator for at least two hours to allow the flavors to blend well. Ideal for a light lunch or as a tasty side dish!

Ingredients (5 ingredients)

250 g Spelt

250 g Cherry tomatoes

200 g Mozzarella

100 g Pesto alla genovese

1 pinch Fine salt

Preparation (4 steps)

Cooking Spelt

Thermomix® Setting

15 min/212°F/Speed 1 100

Rinse the Spelt under running water. Place the Spelt in the mixing bowl and cover with plenty of salted water. Cook for 15 Min./100°C/Stufe 1. Then pour the Spelt into a sieve and place in a large bowl. Drizzle with some Olive oil and let cool.

900

Preparing cherry tomatoes and Mozzarella

While the Spelt is cooling, wash the cherry tomatoes and halve or quarter them depending on their size. Cut the Mozzarella into small cubes.

Mixing Salad

Add the cut cherry tomatoes and the Mozzarella cubes to the cooled Spelt in the bowl. Add Pesto and mix everything well.

Letting Salad rest

Cover the bowl with cling film and let the Salad infuse in the fridge for at least 2 hours before serving.

Finished cooking? Great! 🎉

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About this recipe

Summer spelt salad is a dish that takes me back to my travels in Tuscany. I still remember the outdoor tables, under a vine pergola, with the scent of fresh basil mixing with the warm summer air. There I discovered the simplicity and goodness of fresh, seasonal ingredients, combined in dishes that enhanced the natural flavors. This salad is a tribute to those moments. Spelt, the undisputed star, is an ancient grain, rich in fiber and with a slightly nutty flavor. Its consistency, once cooked, is pleasantly "al dente", offering an interesting contrast with the softness of the other ingredients. It is essential to rinse it well under running water before cooking it in the Thermomix®, to eliminate any impurities and excess starch. Cooking in the Thermomix® is perfect because it guarantees a uniform consistency and prevents the spelt from overcooking. Fine salt in the cooking water is essential to enhance the flavor of the spelt. Once drained, a drizzle of extra virgin olive oil will keep it separate and intensify its aroma. Cherry tomatoes, with their juicy sweetness, add a note of freshness and color to the salad. Choose them ripe enough, but still firm, to prevent them from crumbling during preparation. The mozzarella, preferably buffalo mozzarella for a more intense flavor, should be cut into small cubes, so as to be evenly distributed in the salad. Pesto alla genovese, with its unmistakable scent of basil, pine nuts, garlic and Parmesan cheese, is the perfect binder for all the ingredients. If you have time, prepare it at home with the Thermomix® for an even more authentic flavor. Otherwise, choose a high quality pesto, with a good percentage of basil. For a vegetarian version, make sure the pesto is prepared with vegetable rennet. For a vegan version, you can replace the mozzarella with diced smoked tofu and use a vegan pesto, prepared without cheese. You can enrich the salad with pitted Taggiasca olives, salted capers (rinsed well), or grilled vegetables such as courgettes and aubergines. A pinch of chili powder will add a touch of spice. Serve the summer spelt salad as a single dish for a light lunch, or as a tasty side dish to accompany grilled meat or fish. It is also excellent as part of a summer buffet. You can decorate the dish with a few fresh basil leaves and a drizzle of extra virgin olive oil. The spelt salad can be kept in the refrigerator, in an airtight container, for a maximum of two days. In fact, resting in the refrigerator promotes the blending of flavors. You can prepare the spelt in advance and keep it in the refrigerator until you are ready to assemble the salad. This way, you will have a fresh and ready dish in a few minutes.

Summer Spelt Salad with Pesto and Mozzarella

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Description

Ingredients (5 ingredients)

Preparation (4 steps)

Cooking Spelt

Preparing cherry tomatoes and Mozzarella

Mixing Salad

Letting Salad rest

Finished cooking? Great! 🎉

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