Fresh Cucumber, Tomato & Speltberry Salad with Mint

To me, few things say “killer summer meal” better than a nice chilled grain salad. Sure, I’m a raging grain-lovin’ vegan, and sure, I think it’s acceptable to eat raw oats on their own (so what if I am chomping on them while I type this post?), but speltberries/wheatberries are honestly the best. They’re chewy in all the right ways and soak up the flavors of whatever dressing you choose to toss them in. Stay tuned for more grain salads this summer- perfect to bring to cookouts or pack as fresh mid-day pick-me-up lunches.

• 1 1/2 cups spelt berries
• 1 cucumber, peeled, seeded, & chopped
• 2 medium tomatoes, chopped
• 3 scallions, chopped
• 1/4 cup chopped mint
• 1 clove garlic, finely chopped
• grated rind and juice of 1 lemon
• 2 teaspoons dijon mustard
• 3 Tablespoons olive oil
• salt and pepper to taste

1. Prepare the spelt berries. Bring a large pot of salted water to boil. In a mesh strainer, rinse the spelt berries with cold running water. Add the berries to the boiling water and simmer for 20 minutes, or until tender. Drain the berries into the strainer and rinse with cold water.

2. In a large bowl, combine the berries, cucumber, tomatoes, scallions, mint, garlic, lemon ring and juice, dijon mustard, olive oil, salt, and pepper