Spelt salad with cucumbers, melon and feta

Ingredients:

• 1 and 3/4 cups spelt
• 3 cups thinly sliced ​​cucumber (2 medium)
• 2 cups diced cantaloupe melon (1-inch each; 1 small melon)
• 2 cups cherry tomatoes, halved
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 2 tbsp chopped shallots
• 2 tsp finely chopped chives
• 1 cup crumbled feta
• 1/3 cup fresh mint, thinly sliced

Preparation:

1. Bring a large pot of salted water to a boil. Add the spelt and cook until tender, 22-24 minutes. Drain, spread the spelt on a large plate, and let cool.
2. Combine cucumbers, melon, tomatoes, and spelt in a large bowl; set aside. In a medium bowl, combine olive oil, vinegar, shallots, chives, 2 teaspoons salt, and a pinch of freshly ground black pepper. Whisk until emulsified.
3. Drizzle the dressing over the salad, add feta and mint and toss gently.
   
   Note
   
   If making ahead, refrigerate the salad for up to 6 hours. Add the dressing, mint, and feta just before serving.