Perfect for a picnic, to take to the beach, or even for a lunch break at work, the spelt salad with arugula and pecorino is perfect.
Very simple to make, with a crunchy note and a truly irresistible taste, the spelt salad with arugula and pecorino replaces the usual salad of pasta or rice salad.
Starting with these ingredients you can get creative and create your favorite spelt salad by adding simply some Taggiasca olives, valerian instead of arugula, for example, and seasoning the spelt salad also with balsamic vinegar.
I hope my tips help you and turn your spelt salad into something unique and tasty.
Below I leave you, as usual, other delicious recipes with spelt, and then we go right under the photo to find out how to prepare this Spelt Salad with Pecorino and Arugula!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for Spelt Salad with Arugula and Pecorino
- 2 cups cups pearled spelt
- 3 1/2 oz oz arugula
- 2 3/4 oz oz Pecorino Romano
- 4 tablespoons extra virgin olive oil
- 2 pinches black pepper
Steps for Spelt Salad with Arugula and Pecorino
The quantities for this recipe are meant for 4 people to be served as a main dish, if you decide to serve it as a first course, you can use 1 1/2 cups of spelt.
Wash the spelt in a strainer to remove any impurities.
In a large pot, pour plenty of water (WITHOUT salt), add the spelt, and turn on the heat.
Once boiling, lower the heat and cook the spelt for the time indicated on the package.
It usually varies from 30 to 40 minutes, so I recommend tasting it after 30 minutes; it should be cooked but not mushy.
Meanwhile, wash and dry the arugula with a clean cloth, cut the Pecorino into flakes or small pieces.
Once the spelt is cooked, drain it, place it in a large salad bowl, add 2 tablespoons of extra virgin olive oil and let it cool.
Then add the torn arugula with your hands, the Pecorino flakes, salt, pepper, and add another 2 tablespoons of extra virgin olive oil.
Mix well and serve, maybe enriched with some balsamic glaze.
Tips, Variations, and Storage
For the spelt and pecorino salad, you can use any pecorino you have available, as long as it is semi-aged.
If you don’t have arugula or don’t like it, you can use mixed greens or valerian, or a mix of both.
This salad can be stored in the refrigerator for up to 2 days.
Spelt should always be cooked starting from cold water, then lower the heat once it reaches a boil.
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