Farro Salad

Makes 6 servings

Ingredients

  • 3 cups water
  • 1 tablespoon kosher salt
  • 1 cup farro
  • 1 cup oil-cured olives
  • 1/2 cup diced red onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 1/2 cup diced, trimmed fennel
  • 1/2 cup peeled, seeded, and diced cucumber
  • 1 cup sliced plum tomatoes
  • 2 tablespoons capers
  • 2 teaspoons finely chopped garlic
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped mint
  • 1/2 teaspoons freshly ground black pepper

Directions

  1. In a 2-quart pot over medium heat, bring the water and 2 teaspoons of the salt to a boil. Pour in the farro and simmer until tender, about 20 minutes.
  2. Strain the farro and immediately return it to the warm pot. Pan steam it by covering the pot and letting the steam finish cooking the farro, about 10 minutes.
  3. Mix the cooked farro with the olives, onion, carrot, celery, fennel, cucumber, tomatoes, capers, and garlic. Add the olive oil, vinegar, and herbs. Season with the remaining 1 teaspoon salt and the pepper.

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