Procedure:
Thoroughly wash the spelt and let it soak in cold water for the time indicated on the package. Boil, drain and let cool in a large bowl.
Peel the carrots and cut into julienne style, or alternatively you can buy them ready at the supermarket. Wash the arugula and scatter it with your hands. Wash tomatoes and cut them into 4 parts.
Cut the mozzarella in half and the celery into small cubes. When the farro is completely cooled, add all other ingredients. Salt, add oil to your liking and let stand for 1 hour in refrigerator. Serve cold with basil spezzattato. This salad is also good to eat the next day.