Summer Vegetable Farro Salad

Farro is my favorite food discovery of 2011.  A dear friend of ours gave me a package of organic Italian farro months ago and it wasn't until recently that I gave it a try and it is absolutely habit forming.  From my quick research, Farro is the Italian name for this whole grain also known as spelt or dinkel commonly grown in Germany and Switzerland.  Cooked it its whole form, it has a rich toasty flavor and a wonderfully hearty texture.  You can serve it warm as a starch it would be delicious in soups, and most recently I've enjoyed it at room temperature as a salad with any combination of veggies or seasonings.

Serves 6 as a side

1 and 1/2 cups of dried Farro*

1 small zucchini, diced

1/2 of a red onion, diced

1/2 of a large yellow bell pepper, diced

2 cloves of garlic, grated or minced

1 medium tomato, diced (I give it a gentle squeeze to remove some of the seeds and juice before dicing)

1 teaspoon of fresh thyme, chopped

1 tablespoon of fresh parsley, chopped

2 tablespoons of fresh basil, sliced thinly

zest of one lemon

2-3 tablespoons of balsamic vinegar

2-3 tablespoons of olive oil

crumbled feta or goat cheese as a garnish

*Refer to the package instruction but it will likely suggest that you soak the grain in water for a minimum of 8 hours before cooking it.  I put it in a bowl with water after breakfast and just let it sit out on the counter until its time to make dinner...

When you are ready to cook the farro, drain it well and transfer it to a sauce pan with 3 cups of fresh water and a hefty pinch of salt.  (You could cook it in stock for more flavor.)  Bring to a boil over high heat.  Then cover the pan and reduce the heat to low, and let it simmer for 30 minutes or until tender.  (Again check your package instructions and follow those if they are different.)  Don't worry if at the end of 30 minutes the water isn't completely absorbed or evaporated just drain the farro in a colander when its tender.  It should still have some texture but no crunch.

While the farro is cooking, saute the zucchini, pepper, and onion in a skillet over medium high heat with a drizzle of olive oil for 3 minutes or until barely soft.  I like the veggies to maintain a little bit of their crunch.  Add salt, pepper, the garlic and fresh thyme and cook one more minute.  Remove the veggies from the heat and let them cool.

Transfer the drained farro, the sauteed veggies, the tomato and fresh herbs to a mixing bowl.  Lastly season with the lemon zest, balsamic vinegar, olive oil and some salt and pepper before tossing it all together.  Taste and it add more of the seasonings if you like.

The salad is a great side dish for grilling or stands alone as a perfectly light but hearty lunch topped with some feta or goat cheese crumbles. It keeps well for a number of days in the fridge.  I tell you its a delicious (and healthy) alternative to a boring cous cous or pasta salad any day .  Give it a try!