Saturday, August 24, 2013

Summer Farro Salad with Tomatoes, Cucumbers and Basil

Summer Farro Salad with Tomatoes, Cucumbers and Basil

In the past year or so, I have come to love farro.  A few years back, I was visiting a friend of mine in Maryland.  We went out to breakfast and she ordered a porridge, but instead of the traditional oatmeal, it was made with farro.  I am not a fan of oatmeal as it seems like a bowl of mush without any flavor to it.  However, the farro was a different texture and held it's form, so therefore I was curious.

A few years later, I came across a simple bean stew which served the beans over cooked farro.  This was the first time I cooked it.  (That recipe is also on this  The white beans and farro complimented each other well.  The beans soft and the farro gave it some chew for better texture.  So recently when I came across farro as a cold salad, I thought I have got to try it.  This recipe is based off of one from The Kitchn's blog.

Summer Farro Salad with Tomatoes, Cucumbers and Basil
1 medium vidalia onion, chopped
olive oil (I used a Greek extra-virgin from
1 cup farro
2 cups chicken stock
1/8 red wine vinegar
1 tablespoon olive oil
 1/2 pint cherub cherry tomatoes (or other sweet cherry tomato), quartered
1/3 English hothouse cucumber, chopped into similar sized pieces to the cherry tomatoes
hand full of basil, chopped
salt and pepper to taste

Heat olive oil and add the chopped onion.  Cook for a couple of minutes.  Do not brown.  Add farro and cook for a minute; coat each grain.  Add chicken stock and stir.  Bring to a boil and cook until farro is chewy. (Mine took about 15 minutes.)  Let the farro cool.  Add the red wine vinegar and olive oil.  Add the tomatoes, cucumber and basil.  Season with salt and pepper.  Serve at room temperature or chilled.  

Serves about 4
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