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Tomato, Spelt and Herb Salad


  • 1 cup cooked spelt, farro or wheat berries
  • 1 pound tomatoes, diced
  • 1 cup cucumber, diced
  • 1/2 cup celery, diced
  • 1 cup finely chopped fresh herbs, like a mixture of parsley, dill, mint and basil
  • 1/2 cup crumbled feta
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. balsamic vinegar
  • 1 small garlic clove, minced
  • Salt and freshly ground pepper to taste
  • 1/4 cup extra virgin olive oil


1. Combine the spelt, tomatoes, cucumber, celery, herbs and feta in a salad bowl. Season to taste with salt and pepper.

2. Mix together the lemon juice, balsamic vinegar, optional garlic, salt, pepper and olive oil. Toss with the salad. Place in the refrigerator, and marinate for one hour or longer before serving.

Yield: Serves 4-6.

Recipe adapted from The New York Times

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