Spelt salad with tomatoes and herbs

Ingredients:

• 280 g spelt (about 1.5 cups)
• 4 tbsp of water
• 2 tsp salt + more to taste
• 450 g tomatoes, seeded and chopped
• Half a chopped sweet onion
• 1/4 cup chopped fresh chives
• 1/4 cup finely chopped fresh parsley
• 1 large clove of garlic, minced
• 2 tablespoons balsamic vinegar
• 1/4 cup extra-virgin olive oil

Preparation:

1. In a medium saucepan, cover the spelt with water. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce heat, cover, and simmer until the spelt is tender, about 30 minutes. Drain thoroughly, then transfer the spelt to a large bowl to cool.
2. Add the tomatoes, onion, chives and parsley to the bowl with the spelt and stir to combine.
3. In a medium bowl, combine the garlic, vinegar, salt, black pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
4. The salad can be refrigerated overnight. Bring to room temperature before serving.