Especially when you mix it into this quick and wonderful salad that lets you use up some of those gorgeous and enthusiastically growing herbs that are all around us, and some nice summer tomatoes (I’m still using sweet little cherry tomatoes in any dish that calls for fresh tomatoes because the big guys aren’t quite in season yet, but I’m counting the days!).
After you cook and drain the farro, give it a chance to cool and then mix it up with some of those tomatoes, some sweet onion (I love Vidalia onions in this dish), some herbs and garlic, a little balsamic vinegar and olive oil and a little salt and pepper. This makes a lovely side dish for grilled chicken or steak or fish. Or you can do what I do, which is just eat a big bowl of it all by itself and be perfectly, perfectly happy.
So, if you’ve never heard of farro before, now you have and you’ve gotta try it! Here’s the recipe.
Serves: 6 servings
- 4 cups water
- 1½ cups farro
- 2 teaspoons salt
- 1 pound tomatoes, chopped (use cherry tomatoes if the big ones aren't in season)
- ½ sweet onion, chopped (I like Vidalias!)
- ¼ cup fresh chopped parsley
- ¼ cup fresh chopped basil
- 2 tablespoons balsamic vinegar
- Fresh ground pepper
- ¼ cup olive oil
- 1. Put water, salt and farro in medium saucepan and bring to a boil. Reduce heat to medium low, cover the pot and simmer until the farro is tender, about 30 minutes. Drain, cool and pour into a large serving bowl.
- 2. Add the tomatoes, onion and herbs and toss to combine.
- 3. Whisk together the vinegar, pepper and olive oil, add to the farro mixture and toss. Add salt and pepper as needed and serve.
Recipe adapted from Giada De Laurentiis
Warm Farro Salad with Roasted Vegetables and Fontina from The Kitchn
Warm Farro Salad with Vegetables and Salame from Leites Culinaria