Spelt salad

Salads made from cereals - such as barley, spelt or mixed cereals - are exceptionally good for us, which is why it is a good idea to eat more of them. Moreover, you can enjoy cereals every day, varying the type, flavour and dressings so as not to make your meals monotonous. In this recipe we suggest spelt with fresh radishes, tomatoes and basil, but you can customize the recipe according to what’s hanging around in your fridge, growing in your garden or simply according to taste and imagination.


  • spelt 200 grams
  • eggs 2 units
  • tomatoes 2 mature tomatoes
  • basil A few basil leaves
  • radish A dozen radishes
  • black olives A handful of black olives
  • salt
  • lemon juice The juice of half a lemon
  • extra virgin olive oil
20 minutes Total time
10 minutes Active time
Serves 3 persons
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Boil the spelt in salted water for 10 minutes. Chop the tomatoes, radishes, basil and pitted olives. Mix everything with the cooked and drained spelt. Season with olive oil, lemon juice and salt. Complete with some hard-boiled eggs cut into wedges.

Be careful: spelt contains gluten!
Spelt is a cereal which is native to Turkey. Here in Italy it is a popular and widespread in Tuscany, where it becomes the main element of many fabulous hot soups enjoyed during the winter. Spelt exists in three varieties, small, medium or large.

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