I love Farro and can’t understand why it’s not used more. Farro has a long history and has been called “the grain from which all others derive.” It dates back over 6000 years to Egypt and It has been eaten in the Mediterranean for thousands of years. Recently it has experienced a new popularity in Italy and among foodies everywhere. Farro is a whole, three-part grain, high in fiber, protein, and vitamins.

In this recipe It’s slightly nutty flavor balances perfectly with salty Gruyere cheese and its firm chewy texture turns an abundance of Summer veggies into a hearty salad fit for a meal. It also makes a great picnic side dish, but be prepared to answer curious questions about the grain and to get many recipe requests.

Summer Vegetable Farro Salad

Ingredients

1 cup Farro
2 cups of cherry tomatoes, halved (I used Sungolds)
1/2 medium, sweet onion, finely chopped
2 green Cubano peppers, chopped
1 red lipstick pepper, chopped
2 ears, fresh raw corn
1 cups of cooked chickpeas
1 handful of torn basil
3 tablespoons olive oil
1 tablespoon white vinegar
1/2 cup shaved Gruyere Cheese

Combine 2 1/2 cups of water with the Farro and soak overnight (or at least 4 hours). Cover and bring to boil, simmer for 20-25 mins. Once tender transfer the Farro to a large bowl. Add the vegetables and basil to the Farro and toss lightly. Drizzle the olive oil and vinegar over the salad. Sprinkle with the Gruyere. Toss to combine and serve.

Serves: 2 for a meal or 4 sides.

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