Summer Farro Salad

Summer Farro Salad

from foodandwine.com
Salad
2155 kcal / serving

Marco Canora says you can swap in any starch—like bread or pasta—for the farro (a nutty Italian grain) in this recipe.A Lesson in Farro Canora sim...

Ingredients

  • ⅓ cupplus 2 tablespoons extra-virgin olive oil
  • 1 smallyellow onion, quartered
  • 1 smallcarrot, halved
  • 1celery rib, halved
  • 12 ouncesfarro (1 3/4 cups)
  • 5 cupswater
  • kosher salt
  • 3 tablespoonsred wine vinegar
  • freshly ground pepper
  • ½ smallred onion, thinly sliced
  • 1 smallseedless cucumber, halved lengthwise and thinly sliced crosswise
  • 1 pintgrape tomatoes, halved
  • ¼ cupchopped fresh basil

Directions

  1. 1

    In a large saucepan, heat 2 tablespoons 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 minutes longer. Drain the farro and discard the onion, carrot and celery. Let cool completely.

  2. 2

    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 farro, red onion, cucumber, tomatoes and basil, season with salt and pepper and serve.