1

Start by thoroughly rinsing the spelt berries. Bring two cups of water to a boil in a pot with some salt. Add the spelt berries, reduce heat to medium-high, and let cook for 15-25 minutes. The spelt berries should be chewy but tender when done. Drain the excess water, rinse the spelt berries with cold water and drain thoroughly.

2

Put a little bit of the olives and feta aside as a topper, then toss all ingredients together. Season with salt and pepper to taste.

3

Plate the salad and top with the saved olives and feta.

4

Substitutions: No spelt berries, use farro or wheat berry instead. No arugula, use spinach or baby kale. No black olives, use different olives or capers. No goat feta, use regular feta instead.