Recipe by Rita~
This refreshingly sweet salad is a tasty culinary delight. Yes you can use barley in place of the farro. But try to get it. It is so chewy and yummy!
Top Review by JanuaryBride
FABULOUS, Rita! Love it. So easy. So flavorful. Perfect side dish to just about anything! I am going to eat it luke warm for lunch and then serve it warmed up a bit to hubby for dinner as a side to a veggie burger! I left out the cucumber, only because I didn't have any. . .otherwise made recipe spot on! Made as a recipenap for Veg*n Tag December 2009. UPDATE: I made this delightful recipe today, leaving off the cheese and adding Kalamata olives to replace that zing. Perfect Vegan dish for this Ash Wednesday!
- 2 cups hot water
- 1 cup cracked farro, perlato rinsed and picked over
- salt (to season)
- 4 tablespoons fig balsamic vinegar
- 2 tablespoons olive oil
- salt and pepper
- 1⁄2 teaspoon dried Italian spices
- 1 teaspoon fresh basil, minced
- 1 garlic clove, minced
- red pepper flakes, to taste
- 3⁄4 cup minced onion
- 1 cup minced cucumber, seeded and peeled
- 1 cup diced tomato
- 2 tablespoons sun-dried tomatoes packed in oil, minced
- 1 cup frozen peas
- 2 tablespoons pine nuts, toasted rough chopped
- 1 ounce shredded pecorino romano cheese
Directions See How It's Made
- In a pot with the hot water seasoned with salt, add farro. Simmer for 20 minutes.
- Meanwhile, in a large bowl stir together dressing ingredients.
- Add the rest of the salad ingredients and toss.
- When farro is tender, remove from heat; rinse in cool water and drain. Add drained farro to salad ingredients.
- Tasty as is or chill and let flavors come together.
- Season with additional herbs, salt and pepper if needed.
- Garnish with fresh basil.