Spelt (Farro) Panzanella

Source: My Head
Serves: 6

1 1/2 c spelt (also known as farro)
1 large cucumber, peeled, seeded, and diced
3 medium ripe tomatoes, seeded and diced
4 green onions, chopped
2 T red wine vinegar
1 T balsamic vinegar
1 clove garlic, minced
2 T finely chopped Italian parsley
1/3-1/2 c extra virgin olive oil
Salt & Pepper, to taste

Bring 1.5 quarts of water to a boil. Add 1 T salt and the spelt. Return to a boil, reduce heat to medium low, partially cover and simmer 30-40 minutes or until spelt is tender (it will still have a slightly chewy texture). Drain well and cool to room temperature.

Combine cooked spelt, cucumber, tomatoes, and green onions in a large bowl. Whisk together vinegars, garlic, parsley, a generous grind of black pepper and enough olive oil to make an emulsion. Pour over spelt & vegetables and mix well. Serve cold or at room temperature.