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Photo: © John Kernick Photo by: Photo: © John Kernick

Summer Farro Salad

Marco Canora says you can swap in any starch-like bread or pasta for the farro (a nutty Italian grain) in this recipe.
A Lesson in Farro: Canora simmers farro in water with Sautéed onion, carrots and celery. The aromatic vegetables add delicate flavor to the cooked grains.

Food & Wine SEPTEMBER 2009

  • Yield: 8

Ingredients

  • 1/3 cup plus 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, quartered
  • 1 small carrot, halved
  • 1 celery rib, halved
  • 12 ounces farro, 1 3/4 cups
  • 5 cups water
  • Kosher salt
  • 3 tablespoons red wine vinegar
  • Freshly ground pepper
  • 1/2 small red onion, thinly sliced
  • 1 small seedless cucumber, halved lengthwise and thinly sliced crosswise
  • 1 pint grape tomatoes, halved
  • 1/4 cup chopped fresh basil

Preparation

In a large saucepan, heat 2 tablespoons of the oil. Add the yellow onion, carrot and celery, cover and cook over moderately low heat until barely softened, about 5 minutes. Add the farro and stir to coat with oil. Add the water and bring to a boil. Cover and simmer over low heat until the farro is barely tender, about 10 minutes; season with salt. Cover and simmer until the farro is al dente, about 10 minutes longer. Drain the farro and discard the onion, carrot and celery. Let cool completely.

In a large bowl, whisk the remaining 1/3 cup of olive oil with the vinegar and season with salt and pepper. Fold in the farro, red onion, cucumber, tomatoes and basil, season with salt and pepper and serve.

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Summer Farro Salad Recipe

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