By Ippolita Douglas Scotti:
During the summer, I love to prepare fresh and healthy dishes that are quick and easy to make. Today for lunch I decided on a light and tasty recipe with a unique Mediterranean flavor.
Spelt is an ancient cereal that Romans have used every day for centuries. If you can't find spelt or run out of it, this delicious recipe can be made with rice, cold short pasta, or barley.
Feta is a salty goat cheese that reminds me immediately of Greece. I simply adore it!
Pomegranate seeds are so cute and vibrant, full of antioxidants and very common in Persian cookery.
Together, these ingredients make a fantastic combination!
The amount of ingredients in this recipe serve 3 or 4 persons, depending on how hungry you are, but even the leftovers are very good the day after—maybe even better because all the flavors have time to blend perfectly together. Just drizzle your summer salad with a bit of extra oil and your dish will be delicious!
Summer Spelt Salad
6 oz. (150 g) spelt
2 oz. (50 g) green olives
1 oz. (30 g) sun-dried tomatoes
1 Tbs caper berries
1 oz. (30 g) feta cut in cubes
1 tsp pomegranate seeds
2 Tbs Extra Virgin olive oil
Salt and Pepper
Cook spelt in boiling water according to the package indications, drain and put into a large bowl.
Let cool and add all ingredients. Toss and serve.
Contessa Ippolita Douglas Scotti di Vigileno is a true Italian—born in Florence, Italy, from a long line of eccentric Italian aristocrats, she has traveled the world in search of adventure, romance, and magical, mouth-watering recipes. "Ippo" loves Italian history, especially as it relates to food. Author of There's a Beatle in My Soup, Curcuma e Zenzero (Ginger & Tumeric), 101 Perche Sulla Storia di Firenze (101 questions on Florence History), and Superfoods, Ippo is currently finishing her latest work, The Lords of Florence (all published by Newton Compton Publishers).