October 9, 2017

Summer Farro Salad

Posted in Salads, Vegetables at 12:09 pm by Sheila OConnell

This is kind of like a pasta salad. The farro gives it a nice texture.

Olive oil for cooking
Small onion, finely chopped
2 cups farro, uncooked
4 cups chicken stock
1/4 cup red wine vinegar
2 tbsp olive oil
1 pint cherry or grape tomatoes, halved or quartered
1/2 large English cucumber, peeled and diced
1/4 cup finely chopped basil (optional)
Salt and pepper

Heat a few tablespoons olive oil in a heavy saucepan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the farro and cook, stirring to coat each grain, 1 to 2 minutes.

Pour in the stock and bring to a boil. Reduce heat to a simmer, cover, and cook until farro is soft but still chewy in the center, about 15 minutes. (If there is more than a tablespoon or two of leftover stock, strain it out.)

Cool the farro to room temperature. Add the red wine vinegar and olive oil, and stir to combine. Fold in tomatoes, cucumbers, and basil. Season with salt and pepper, and adjust vinegar and oil amounts to taste. Serve chilled or at room temperature.



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