Spelt Summer Salad

Here’s a delicious and versatile Hildegard recipe to add to your summer rotation: cherry tomatoes, cucumbers, and loads of basil are tossed with hearty and healthy spelt to create a perfect pairing for any time of day.

Spelt Summer Salad

This is a really simple recipe that manages to pack in lots of flavor. It pairs equally well with fish, chicken, or pork, but it is also substantial enough to stand on its own. Don’t skimp on the basil, it seems to bring everything together.

Don’t be afraid to use up ingredients in your fridge. Crumbled goat cheese or feta would be a nice addition, as would pickled shallots, onions, or corn. Any mix of herbs can work — think mint, Italian parsley, or even some dill.

Summer Spelt Salad with Tomato, Cucumber & Basil

Spelt Summer Salad


  • Serves 4 to 6
  • 1/2 Red Onion
  • 2 cups spelt kernels (uncooked)
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 pint cherry or grape tomatoes, halved or quartered
  • 1/2 large cucumber, deseeded and diced
  • 1/4 cup finely chopped basil
  • Kosher salt and freshly ground black pepper


Cook spelt kernels using water, vegetable or chicken stock, allow it to cool at room temperature.

Spelt Summer Salad

Add the red wine vinegar and olive oil, and stir to combine. Fold in tomatoes, cucumbers, and basil. Season with salt and pepper, and adjust vinegar and oil amounts to taste. Serve chilled or at room temperature.

Spelt Summer Salad

Recipe Notes:

Possible add-ins: Crumbled feta or goat cheese; pickled shallots, red onions, or corn; chopped mint or dill.

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