Spelt Salad with Cherry Tomatoes and Zucchini

This summery side salad pairs chewy grains of spelt with sweet cherry tomatoes and zucchini. It's a perfect take-along dish for a picnic or potluck.

3 cups spelt
sea salt
½ cup + 1 Tbsp. extra-virgin olive oil
1/3 cup red wine vinegar
black pepper, freshly ground
1¼ cup cherry tomatoes, halved
1¼ cup zucchini, cut into ½" dice
½ cup scallions, thinly sliced
3 Tbsp. fresh basil, chopped
1 Tbsp. fresh oregano, chopped

Fill a large bowl with cold water, add the spelt, and let soak for 10-18 hours. Drain. Bring 7 cups of water to a boil in a 4 qt pot over high heat. Add ¾ tsp. salt. Add the spelt, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the spelt covered, until tender, about 45-60 minutes. Drain and rinse the spelt with cold water to stop the cooking.

Transfer the spelt to a foil-lined rimmed baking sheet, drizzle with 1 Tbsp. of the oil, and toss lightly to coat. Spread the spelt on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining ½ cup of oil. Taste and season with salt, pepper, and additional vinegar or oil as needed.

Put the cooked and cooled spelt in a large serving bowl and toss to break up any clumps. Add the cherry tomatoes, zucchini, scallions, basil, and oregano and ½ cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper and serve.

Make-Ahead Tips: The salad can be refrigerated for up to 1 day. If making ahead, let sit at room temperature so it's not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.

Makes 8-10 servings.