Spelt Summer Salad

• 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

1. 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).
2. Whisk together balsamic vinegar and oil. Lightly toss together spelt, chopped red onion, cherry tomatoes, cucumbers, and olives, adding oil-and-vinegar dressing last.
3. Either serve immediately, sprinkled with feta cheese, or refrigerate for 1 hour to allow flavors to mingle (adding feta cheese right before serving).

wholegrain spelt berries, water, red onion, cherry tomatoes, cucumber, black olives, white balsamic vinegar, olive oil, feta cheese

Taken from www.food.com/recipe/spelt-summer-salad-504595 (may not work)