Friday, May 25, 2012

Will Farro?

It's Memorial Day weekend and chances are you've been invited to a BBQ or two.  You might need to bring a dish to pass so I thought I'd share a really good salad that I tried this week.  I'm actually going three events and am making a different salad for each.  I'll be bringing this Farro Salad with Tomatoes and Herbs to my Mom's house on Sunday.  I had never had farro before this week and had found a recipe on Food Network's website but the exact same recipe appeared on the back of the package!
If you are unfamiliar with farro, it is a grain.  It's super easy to prepare and is an excellent source of fiber, protein and iron.  My mom was not impressed with this description but upon (reluctantly) giving it a taste, she gave me the go ahead to bring it to her affair.
You cook the farro according to directions, very easy.  Boil in salted water basically.  Then you drain it well and transfer to a bowl.
Add tomatoes, onion, chives and parsley and toss to combine.
Then you whip up a little dressing of garlic, balsamic vinegar, salt, pepper and olive oil.  Again, nothing tricky going on here.
Add the dressing and toss.  Serve at room temperature.  This can be made ahead and refrigerated but should be served at room temp.  There, that was a snap and I bet someone else won't show up with the exact same salad!

Farro Salad with Tomatoes and Herbs (various sources)

4 cups water
12 oz farro
2 tsp salt
1 lb tomatoes chopped
1/2 sweet onion chopped (walla walla)
1/4 cup diced chives
1/4 cup finely chopped fresh parsley
1 large clove of garlic minced
2 Tbs balsamic vinegar
fresh ground pepper to taste
1/4 cup extra virgin olive oil

Combine water and farro in a medium saucepan with 2 tsp salt.  Bring to a boil over high heat.  Reduce to medium-low and and cover, simmer until the farro is tender  about 15-20 min.  Drain well and transfer to a large bowl and cover.  Add the tomatoes, onion, chives and parsley to the farro and toss to combine.  In a medium bowl whisk together garlic, vinegar, salt, pepper and olive oil.  Add the vinaigrette to the salad and toss again.  Serve at room temperature.

Enjoy the weekend!

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