Lately, I’ve been doing a lot of cooking on Sundays and eating the food throughout the week. This week I tried a really good salad at the local Coop deli and decided to make some myself, especially since it used feta, and I was still trying to use up that same old block. I decided I would get sick of the salad though if I had 4 servings of the same thing though, so I divided it in half and dressed up one half sweet with dried cherries and toasted almonds, and the other more savory with basil and kalamata olives. The only thing about this that is at all difficult is that you have to remember to soak the spelt berries overnight (or for 8 hours or so) before beginning to cook. Don’t be intimidated by them: they’re a lot like barley, with a chewy texture and nutty flavor.
how to cook the spelt berries
1. soak 1 cup spelt berries overnight in a pot of water
2. drain and rinse
3. add 5 cups of water to the spelt berries and bring to a boil
4. reduce heat to medium-low and simmer 45 minutes. spelt berries should still be firm but tender.
5. drain and rinse, and return to the pot
6. stir in 2 tbsp olive oil to keep the grains from sticking
7. divide grains into two bowls.
basil, olive and feta salad
1. Chop 1/4 c. feta and 1/4 c. kalamata olives and add to grains.
2. Grab a handful of basil and remove the stems. To chiffonade the basil (the fancy word for cutting it into strips), lay the leaves one on top of another.
3. Next, roll the stack of leaves into a tube.
4. Now slice the tube into discs.
5. Add the basil and 2 tbsp balsamic vinegar to the grain mixture, and stir.