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Summer spelled salad: fresh, colorful and super easy to make!

spelled salad

Spelled salad is a perfect single dish, colorful and fresh, to be served as a substitute for pasta or the classic rice salad.

During the summer season there is more desire for unique fresh and simple to prepare dishes. In these cases, an excellent alternative to cold pasta or the well-known rice salad is summer spelled salad. In fact, spelled lends itself to preparations of this type and in this recipe it is enriched with tomatoes, peppers, courgettes and aubergines.

If you prefer, you can replace some vegetables with steamed tuna or shrimp . I advise you to keep this unique dish in the refrigerator in an airtight container for two days.

spelled salad
spelled salad

Preparation of cold spelled salad

  1. To prepare the summer spelled salad, start by carefully rinsing the spelled under cold running water until the water runs clear. Put a pot of water on the fire, bring to the boil, add salt and cook the spelled for about 40 minutes or for the time indicated on the package.
  2. In the meantime, prepare the vegetables for the sauce: wash all the vegetables and cut them into cubes or strips . Place a large frying pan on the fire, heat a drizzle of oil and cook all the vegetables.
  3. Season with salt, cover with the lid and cook for approximately 10 minutes. If you see that the vegetables tend to dry out, add a little cooking water . Turn off the heat and add the fresh basil broken up by hand.
  4. Drain the spelled and pass it under cold running water to immediately stop cooking. Transfer the spelled into a large bowl, add the vegetables, season with extra virgin olive oil and mix to mix all the ingredients. If you like you can also add corn!
  5. Leave to rest in the refrigerator until ready to serve . Enjoy your meal.

Spelled and barley salad

  • 200 g of spelled
  • 200 g of barley
  • 50 g of rocket
  • 150 g of mozzarella
  • extra virgin olive oil to taste
  • 200 g of cherry tomatoes
  • Salt to taste
  1. Wash the spelled and barley under running water. After that, put them in a pan with plenty of salted water and cook them for 40 minutes , or for the time indicated on the package.
  2. Once cooked, remove the liquid, pass them under cold water and put them in a bowl.
  3. Rinse the rocket and cut it into small pieces; take the mozzarella, slice it and after having washed the cherry tomatoes, cut them into 4 parts.
  4. Combine everything in the bowl with the cereals, season with extra virgin olive oil and salt.
  5. Mix well with a spoon, let it rest in the refrigerator for 1 hour and enjoy your meal!


Keep this quick salad in the refrigerator for up to 2 days in an airtight container.

Also try our fantastic Greek Salad !

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