In its simplicity, it is a spectacular and delicious dish, Spelt Salad with Zucchini and Cherry Tomatoes, an easy and tasty recipe that you can also enrich as you like.
Perfect to take to the beach, the mountains, or work especially because it doesn’t make a mess, the spelt salad is ideal to enjoy at any time and is also great for dinner.
For this recipe, I chose pearl spelt, a grain without the outer shell, rich in nutritional properties. It is a source of iron, potassium, and phosphorus and contains B vitamins. Pearl spelt is more digestible, and its cooking time is significantly shorter than whole spelt.
Also great for soups and stews.
Below I leave you with other of my spelt recipes, easy to make.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove, Air Fryer
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 11.3 oz pearl spelt
- 2 zucchini (medium)
- 10.6 oz cherry tomatoes
- 0.5 oz coarse salt
- 2 tablespoons extra virgin olive oil
- 1 pinch fine salt
- to taste garlic powder
Tools
- 1 Bowl
- 1 Knife
- 1 Cutting board
- 1 Colander
- 1 Air fryer
- 1 Air fryer paper
- 2 Spoons
Steps
To make the Spelt Salad with Zucchini and Cherry Tomatoes, first rinse the spelt under cold running water, drain it, and cook it in a pot with plenty of salted water, following the times indicated on the package.
Drain it again and let it cool in a bowl.
Meanwhile, cut the zucchini into cubes, after washing, drying, and removing the ends.
Place them on the fryer basket lined with parchment paper, season them with garlic powder, fine salt, and a tablespoon of oil, toss, and cook them for 5-6 minutes at 356°F.
Let cool aside.
Wash, dry, and cut the stemless cherry tomatoes into similar cubes.
Add the zucchini and cherry tomatoes to the spelt, adjust the salt if needed, add a tablespoon of oil, and mix.
Let rest in the refrigerator, covered, until ready to serve.
FAQ (Frequently Asked Questions)
I don’t have an air fryer to cook the zucchini, how can I do it?
Just cook them in a pan for about 15 minutes over low heat with two tablespoons of extra virgin olive oil, a pinch of salt, and garlic, stirring occasionally.
If necessary, add a bit of water.
