This recipe is from a magazine page that I ripped out and stuck in a file of things to try- that was in the olden days- before Pinterest! For the most part I like to adapt the recipes I find and it’s kind of nice to use the paper from the torn out magazine recipe to write the notes for my changes. I also still like to look at magazine and cook book photos. I’m not ready to give up paper yet. The article where I found my salad recipe is called Tuscan Cooking 101 from a 2009 edition of Food and Wine. My Summer salad features farro which is similar to barley and is grown, among other places, in certain mountain regions in Tuscany. I like to think of myself in Tuscany enjoying a plate of summer farmers market farro salad at an outdoor cafe while on vacation with my husband. We would order small espressos for dessert, lingering for a short while before heading out for an afternoon of exploring in the Tuscan countryside. Just a thought. I have a few ideas for salads to try over the Summer and many of those ideas are inspired from visits to our local farmers markets. Although the basil and sweet Italian pepper I sliced into this salad came from my own vegetable garden. I’m still waiting on the tomatoes, zucchini and cucumbers. I planted my vegetables a little late this year and this cooler weather we’re experiencing right now is slowing things down a bit. So, I’m off to the farmers market tonight in search of berries for a pie and hopefully my grandkids.
Salad is best served right after adding dressing. This recipe is adapted from Food and wine.
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, peeled and quartered
- 1 small carrot, peeled and cut in half
- 1 small fennel bulb, quartered
- 12 ounces or 1 & 3/4 cups farro
- 5 cups water
- Sea salt
- 3 tablespoons sherry vinegar
- freshly ground black pepper
- 1/2 small red onion, thinly sliced
- 1 small cucumber, seeds removed and thinly sliced crosswise
- 1 pint grape tomatoes, halved
- 1 Italian pepper, sliced in thin rings
- 1/2 cup chopped fresh basil
- Heat 2 tablespoons of olive oil in a large saucepan.
- Add the yellow onion, carrot and fennel, cover and cook over medium low heat until barely soft.
- Add the farro and stir to coat with olive oil.
- Add the water and bring to a boil.
- Cover and simmer over low heat for about 10 minutes until farro is barely tender, season with salt.
- Continue to cook covered for 10 more minutes, drain the farro and remove the vegetables.
- Let cool completely.
- In a large bowl whisk together the remaining 1/3 cup olive oil with the vinegar, season with salt and pepper.
- Fold in the farro, red onion, cucumber, tomatoes, Italian pepper and basil.
- Season with salt and pepper.