Tomato and Spelt Salad

1C spelt                                

2 green onions, thinly sliced            

2 C diced tomatoes

1 bunch arugula, torn

¼ C loosely packed mint leaves, torn

Rinse spelt. Cook until tender but firm (30 – 35 min). Drain & chill under cold water, drain well. Transfer to lrg. bowl along with green onions & tomatoes. Add argula & mint.

Dressing:

4 tbsp red wine vinegar      3 tbsp olive oil     

1 clove garlic, minced        1 C feta cheese (optional)

½ tsp pepper/salt

Whisk together first 3 ingredients. Slowly add oil. Toss with salad. Top with feta cheese if using.