Grain Salad with Tomatoes and Cucumbers

Rinse 400g espelta or farro under cold water; cook in salted boiling water until al dente, about 25–30 minutes. Drain well and cool.

Dice 300g cucumber and 360g tomatoes into 1cm pieces; halve 1g cherry or Sun Gold tomatoes.

Finely mince 150g red onion; toss with 31g wine vinegar and a pinch of salt. Let sit 5 minutes to soften.