Imagine, just having discovered farro, what I have been missing. Farro is an ancient form of wheat along the same lines as barley. It has a firm texture and a nutty flavor. For me, it is a great replacement for rice and pasta! I love this salad, especially the dressing. Once the farro is cooked, it throws together in about 5 minutes. I always have cooked farro in the refrigerator just waiting for a little attention. Enjoy!
Note: Check out my column Karen’s Ingredients for more information about the wonders of farro!
2 to 2 1/2 cups cooked farro (see package directions or go to my ingredients column for cooking instructions)
Assorted chopped vegetables such as tomatoes, cucumbers, red onion, leeks, peppers, carrots, etc. The sky is the limit, whatever you love, put it in! I love adding fresh, chopped parsley to bring all the flavors together.
For The Dressing:
1 Tablespoon red wine vinegar (I use a zinfandel vinegar)
1/2 Tablespoon freshly squeezed lemon juice
3 Tablespoons of a good extra virgin olive oil
2 teaspoons dijon mustard
Sea salt and freshly ground pepper to taste
In a small bowl, whisk together the dressing ingredients until well emulsified, set aside.
In a serving bowl, stir together the farro and chopped vegetables. Pour the dressing over the top and mix well.
Can be served right away, but I love letting the dressing soak into the farro for about an hour.