<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 cup spelt</li>
<li>4 oz dried meat sticks, chopped</li>
<li>8 oz bocconcini (fresh mozzarella pearls)</li>
<li>1 cup sliced roasted red peppers</li>
<li>1/3 cup sliced kalamata olives</li>
<li>1 large tomato, halved</li>
<li>2 tbsp olive oil</li>
<li>1 tbsp red-wine vinegar</li>
<li>1 tbsp fresh chopped oregano</li>
<li>1/4 tsp salt</li>
<li>1/4 tsp black pepper</li>
<li>8 cups cups baby greens (such as spinach or kale)</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Place spelt and 3 cups water in a saucepan. Bring to a boil, reduce heat to medium-low, and simmer, covered, about 50 minutes, or until spelt is tender. Drain. Tip: Soaking spelt for several hours in water before simmering it cuts its cooking time by about 30%.</li>
<li>In a bowl, toss together spelt, dried meat, bocconcini, red peppers, and olives. In a separate bowl, grate the cut sides of tomato down to its skin, then add olive oil, vinegar, oregano, salt, and pepper and whisk together.</li>
<li>Divide greens among serving plates and top with spelt mixture. Drizzle on tomato dressing.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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