Summer Farro Salad
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 simmers farro in water with sautéed onion, carrots and celery. The aromatic vegetables add delicate flavor to the cooked grains.
- 0.33 cup plus 2 tablespoon extra-virgin olive oil
- 1 Pint grape tomatoes, halved
- 1 small seedless cucumber, halved lengthwise and thinly sliced crosswise
- 0.5 small red onion, thinly sliced
- 3 Tbsp red wine vinegar
- kosher salt
- 5 cup water
- 12 Ounce farro, 1 3/4 cup
- 1 celery rib, halved
- 1 small carrot, halved
- 1 small yellow onion, quartered
- 0.25 cup chopped fresh basil
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. 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.