This very well might be our contribution to the Farm Trip potluck this weekend: it’s filling, seasonal, delicious, and portable. We get our farro from Cayuga Pure Organics through Lewis Waite, but you can use barley if you want to make it before their next delivery.
This recipe comes from Food52, which is a great place to get recipe ideas.
Summer Farro Salad by Jennifer Perillo (with a couple added notes)
2 cups uncooked farro
1 medium red onion, cut in half
1 clove garlic
handful of fresh parsley (not chopped) plus 1 T. finely chopped
1/2 t. salt, plus more if needed
1 c. finely diced fresh mozzarella cheese
2 t. mined pitted kalamata olives (we leave these out, but it’s probably tasty)
Equivalent of 1 pint grape or cherry tomatoes, cut in halves or quarters depending on size
1 T. finely chopped fresh basil
Freshly ground pepper, to taste
For the Dressing:
Scant 1/4 c. extra virgin olive oil
1 t. balsamic vinegar
1 T. red wine vinegar
2 t. honey
1. Add the farro, one onion half, garlic, handful of parsley and salt along with 2 and 3/4 cups water to a 2 quart pot. Bring to a boil, then cover, reduce to a simmer, and cook for 10 minutes. Turn off burner and let sit, covered, for 5 more minutes. (Although it’s not in the original recipe, we always end up with extra liquid that isn’t absorbed and have to drain the farro at this step. Don’t worry, the farro is done.) Discard the onion, garlic and large pieces of parsley. Spread out on a rimmed sheet pan and let cool completely (do not skip this step or the mozzarella will melt into the finished dish).
2. Whisk together the olive oil, vinegars and honey to prepare the dressing. Chop the remaining onion half finely. Add onion, cooled farro, mozzarella, kalamata olives, tomatoes, remaining tablespoon of parsley and basil to a deep bowl. Pour the dressing over the ingredients and stir well to combine, using a long wooden spoon or rubber spatula. Season with salt and pepper. The salad is ready to serve, but can also be made and stored in the fridge, covered, one day ahead