RECIPES - SALADS

Traditional Tuscan Farro Salad

Farro is used often in Italy and is an ancient grain similar to barley. Now, if you cannot find farro easily in your area, I have used Quinoa. Feel free to substitute your favorite grain. This salad is fantastic. Grazia Conti would make it for me, adding some sliced truffle, which gives it a great flavor. If you do that, go easy on the balsamic vinegar and eliminate the garlic.

Directions

Combine the water and farro in a medium saucepan. Add salt. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until the farro is tender, about 30 minutes. Drain well and transfer to a large bowl to cool.

Add the tomatoes, onion, chives and parsley to the farro and toss until combined.

In a medium bowl, whisk together the garlic, vinegar, salt, pepper and olive oil. Add the vinaigrette to the salad and toss to coat. Serve at room temperature.

Prep time: 15 minutes. Cooking time: 30 minutes.

Serves: 8

Ingredients

4 cups water

1 1/2 cups farro (10 oz.)

2 teaspoons salt (more to taste - optional)

1 pound tomatoes, chopped

1/2 sweet onion, finely chopped

1/4 cup fresh chives, chopped

1/4 cup fresh Italian parsley leaves, finely chopped

1 large garlic clove, minced

2 tablespoons balsamic vinegar

1/2 teaspoon freshly ground black pepper

1/4 cup extra virgin olive oil

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