Thursday, July 24, 2014

Summer Farro Salad with Tomatoes, Cucumbers, and Basil

Olive oil, for cooking
3 cloves of garlic
2 cups farro (uncooked)
4 cups chicken or vegetable stock
1/4 cup red wine vinegar
2 tablespoons olive oil
1 pint cherry or grape tomatoes, halved or quartered
1/2 large English (hothouse) cucumber, diced
1/4 cup finely chopped basil
Kosher salt and freshly ground black pepper
crumbled feta cheese-optional

Heat a few tablespoons olive oil in a heavy saucepan over medium heat. Add the garlic and sauté until translucent, about 5 minutes. Add the farro and cook, stirring to coat each grain, 1 to 2 minutes. 

Pour in the stock and bring to a boil. Reduce heat to a simmer, cover, and cook until farro is soft but still chewy in the center, about 12 minutes. (If there is more than a tablespoon or two of leftover stock, strain it out.)

Cool the farro to room temperature. Add the red wine vinegar and olive oil, and stir to combine. Fold in tomatoes, cucumbers, and basil. Season with salt and pepper, and adjust vinegar and oil amounts to taste. Top with crumbled feta. Serve chilled or at room temperature.

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