Thursday, September 8, 2011

Farro Salad with Tomatoes and Herbs

Farro is fancy.  I know this because in Boulder it was very expensive.  And Boulder doesn't provide fancy foods for cheap.  Not that anywhere does.  But in Boulder, farro was something like $14 per lb.  Scot and I have spent some significant time perusing the whole grain bins at our new Whole Foods here.  And they have some crazy/cool things.  And they have multiple kinds of farro.  And the one we picked was only $6 or $7 per lb.  That is like free!

We have had farro before, but sparingly and usually mixed with something else to keep the cost down.  Farro is just some part of some type of wheat and it is whole.  It is very hearty and chewy and even a little crunchy.  If you like hippie food, you will love farro.  

I found that the cherry tomatoes were crucial.  And lots of them.  They are sweet and acidic and everything that farro isn't.  And all the herbs really freshen it up.  This salad tastes good hot or cold.  You could certainly add more veggies and that might be more enjoyable to your non-granola-crunching friend.  Also, please serve with half a chicken because that just makes sense.  

Farro Salad with Tomatoes and Herbs
adapted from Giada De Laurentiis via Food Network

4 cups water
10 ounces farro (about 1 1/2 cups)
2 teaspoons salt, plus more to taste
1 pound cherry tomatoes, halved
1/4 cup snipped fresh chives
2 tbsp finely chopped fresh Italian parsley leaves
2 tbsp finely chopped basil
2 tablespoons balsamic vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil

Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.

Add the tomatoes, chives, parsley, and basil to the farro, and toss to combine. In a medium bowl, whisk together the vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.

The salad can be refrigerated overnight. Bring to room temperature before serving.

(Servings: 4, Prep time: 5 min., Cook time: 40 min., Difficulty: Easy)

foodforscot Ratings:

Shanon (taste):  8/10
Scot (taste):  8/10
Effort:  2/5
Dishwashing Effort:  2/5

1 comment:

  1. I love that you explained farro so well...I sort of lump it in with quinoa and bulgar...spelling?...and barley...thinking that they all have something in common and they probably do not...