We are in the middle of a New England heat wave, so I’m making an attempt not to heat up our living space beyond tolerable. So with that goal in mind, I went on an Internet search for summer vegetarian salads and came up with this gem from Food & Wine’s September 2009 issue. Summer Farro Salad originated with Marco Canora and the link to his original article is here.
Previously when I’ve cooked with the Italian grain, farro, If you are unfamiliar with this ancient grain, this article from Spruce Eats has a great overview. I’ve found the preparation (soaking, cooking, cooling) to be a bit off-putting. In reading F&W’s recipe, the Farro is simmered with aromatics for about 20 minutes total – way more approachable for those of us for whom cooking is more spontaneous.
Summer Farro Salad – Serves 8
- 1/3 cups + 2 TBSP extra virgin Olive Oil
- 1 small yellow onion, quartered
- 1 small carrot, halved
- 1 celery rib, halved
- 12 oz. farro (1 3/4 cups)
- 5 cups water
- kosher salt
- 3 TBSP red wine vinegar
- Fresh pepper
- 1/2 small red onion
- 1 small seedless cucumber, halved lengthwise & thinly sliced crosswise
- 1 pint grape comatoes halved
- 1/4 cup chopped fresh basil
- In a large saucepan, heat 2 tbsp of the oil. Add the yellow onion, carrot and celery, cover and cook over moderately low heat until barely softened, about 5 minutes. Add the farro and stir to coat with oil. Add the water and bring to a boil. Cover and simmer over low heat until the farro is barely tender (about 10 minutes). Season with salt. Cover and simmer until the farro is al dente (about 10 more minutes). Drain the farro and discard the onion, carrot, and celery. Let cool completely.
- In a large bowl, whisk the remaining 1/3 cup of olive oil with the vinegar and season with salt and pepper. Fold in the cooked farro, red onion, cucumber, tomatoes and basil. Season with salt and pepper and serve.