Summer Farro Salad Recipe
This has got to be one of the simplest recipes you can make. It makes a wonderful side dish served hot or cold, or prepare it in advance and take it on your next picnic as a health and tasty alternative to potato salad. Also perfect as leftovers, as the flavors blend so nicely after it sits in the fridge overnight. In fact, this recipes is so good the next day, I always make the full recipe no matter how many I am serving - just so I can have leftovers.
A bright and delicious salad using this most ancient of grains - farro.
1 pound organic wholegrain farro
6 cups water
2 teaspoons salt
1/4 cup of olive oil
2 Tablespoons red wine vinegar
2 garlic cloves - minced
sea salt and black pepper to taste
6 ripe tomatoes - seeded and diced
1 cucumber - seeded and diced
1 yellow or orange bell pepper - seeded and diced
6-8 basil leaves - rolled and cut into ribbons
Sea salt and pepper to taste
1. Place farro in a cooking pot, cover with cold water, and add salt. Bring to a boil over high heat, and then turn heat down to low and let farro simmer for 40-50 minutes. If you like your farro chewy (like me), than 40 minutes should do. If you like it softer, then simmer an extra 5-10 minutes.
2. Drain farro and let cool while our finish preparing your veggies.
3. Add vegetables and toss well.
4. Heat 2 tablespoons of olive oil over medium heat in a small frying pan. Add minced garlic and saute for 1-2 minutes. Long enough to bring out the garlic flavor, but don't to brown the garlic.
5. Remove oil and garlic from heat and place in small mixing bowl. Add remaining oil, vinegar, salt and pepper. Whisk well, and pour over farro. Toss together and either serve immediately, or place salad covered in the fridge over night and serve cold.