I continue to be inspired by the lovely cucumbers, tomatoes and basil our garden has gifted us with this year! What a blessing to be able to enjoy delicious, organic, home grown veggies! Big props to Hubby who does all the hard work in the garden. If you’ve never tried farro, please do! The hearty, chewy texture is the perfect compliment to the crispness of the vegetables. It is sure to become one of your favorite whole grains.
I am actually eating the lovely plate of farro salad that you see in the foreground of the picture accompanying this post, which is proving problematic since I keep having to stop typing to grab another mouthful. I was going to suggest chilling before serving, but I am thoroughly enjoying this dish at room temperature, so I say serve it either way.
2 T olive oil
1 T red wine vinegar
1 T balsamic vinegar
1/4 t. dried oregano
pinch garlic powder or more to taste
salt & freshly ground pepper to taste
1 C. uncooked farro, rinsed and drained
3 C. vegetable broth
1 medium cucumber, seeded and diced
1/4 C red onion, diced
1/4 C fresh basil, finely chopped
1 medium tomato, seeded and diced
1 2.25 oz. can sliced black olives, drained
2 hot green chili peppers, seeded and minced (optional)
Place all ingredients for the dressing in a bowl, whisk and set aside.
In a medium saucepan, bring farro and broth to a boil, cover and reduce heat to low and simmer for 15 minutes until al dente (or per package directions)
Drain remaining liquid from cooked farro and allow to cool for about 10 minutes.
In a large bowl, mix cooked farro, remaining salad ingredients and dressing until thoroughly combined.
Serve immediately or refrigerate for up to 2 – 3 days.
Yields about 4-6 servings