Massimo's Farinella

• 1 cup (about 6 ounces) half-peeled emmer, spelt, or pearl barley, rinsed and drained
• 6 cups water
• 1 small red onion, chopped coarse
• 2 tablespoons red-wine vinegar
• 4 medium vine-ripened tomatoes, peeled (if desired), seeded, and chopped coarse
• 1 cucumber, peeled, seeded, and chopped coarse
• 1/2 cup arugula or purslane leaves, washed well, spun dry, and chopped
• 2 tablespoons chopped fresh basil leaves
• 3 to 4 tablespoons extra-virgin olive oil
• fine sea salt to taste
• freshly ground black pepper to taste

1. In a 3-quart saucepan combine spelt or barley, water, and salt to taste and simmer just until tender, 35 to 40 minutes.
2. Drain spelt in a colander and rinse with cold water.
3. Chill spelt 30 minutes, or until cold.
4. While spelt is cooking and chilling, in a bowl combine onion and vinegar and let stand at room temperature.
5. Add chilled spelt and remaining ingredients and toss salad to combine well.

pearl barley, water, red onion, redwine vinegar, tomatoes, cucumber, arugula, fresh basil, extravirgin olive oil, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/massimos-farinella-13223 (may not work)