A colorful explosion of flavors, this farro salad is perfect for summer. And our favorite part is: it can (and for an ideal mingling of ingredients, it should) be prepared in advance and left to rest in the refrigerator. This recipe was created by our friend and cookbook writer Domenica Marchetti, and you can watch a step by step video recipe on her instagram profile @domenicacooks.
If you feel creative, give it your personal twist with cheese, fresh produce, or crunchy Italian nuts.
1 cup farro
2 spoons red wine vinegar
4 spoons extra virgin olive oil
1 small garlic clove
Freshly ground pepper
2 cups vegetables preserved in oil, such as sun dried tomatoes, mixed antipasto, black olives, small artichokes, sliced caper leaves
- Wash farro thoroughly in a bowl of water and then drain.
- Fill a pot with fresh water, add sea salt and farro. Water should abundantly cover farro.
- Cook for about 20 minutes, until farro gets soft but not mushy. It will double in volume.
- Make a dressing whisking together wine vinegar, extra virgin olive oil, salt, and pepper.
- Add the whole garlic clove to your dressing to enhance the flavor. The garlic won’t be added to the salad, discard the garlic once you’ve finished pouring in the dressing.
- Toss warm cooked farro with half of the dressing so that the grains will absorb all the flavors.
- Drain and chop the vegetables and add them to the farro. 2 cups cooked farro to 2 cups other ingredients is a good ratio.
- Add the other half of the dressing. If necessary, pour some oil from the vegetable jars.
- Let the farro salad sit for up to 2 days to allow flavors to combine.
- Enjoy warm, at room temperature, or chilled.