SUMMER FARRO SALAD
Farro adds a hearty texture to this salad, which makes a nice summer dinner, packable lunch or picnic side dish. This recipe gets kicked up a notch with the addition of red pepper flakes!
WHAT YOU'LL NEED
4 cups of water
10 ounces farro (about 1/2 cup)
1 pound tomatoes, seeded & chopped
1 seedless cucumber, chopped
1/2 sweet onion, (Walla Walla) chopped
2 tbsp. crushed red pepper flakes
1/4 cup finely chopped fresh parsley
3 tbsp. balsamic vinegar
1/4 cup extra-virgin olive oil
1 large garlic clove, minced
Freshly ground black pepper
HOW YOU'LL MAKE IT
Combine the water and farro in a medium saucepan. Add 1 teaspoon 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 bowl to cool. Add the tomatoes, cucumbers, onion and parsley to the farro, and toss to combine. In a medium bowl, whisk together the garlic, vinegar, pepper and olive oil. Add the vinaigrette to the salad and toss to coat. Salt to taste. The salad can be refrigerated overnight. Serve at room temperature. Top with fresh Parmesan cheese.