Farro Summer Salad

Farro is a variety of wheat which is cultivated in Italy. When I can’t find farro I substitute it with winter wheat. This recipe is adapted from William Sonoma’s Essentials of Italian Cooking

1 cup farro
1 teaspoon salt
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 cup cherry or grape tomatoes cut in half
½ cup crumbled ricotta salata cheese
2 green onions
1/2 cup shredded fresh basil


Place the farro in a saucepan with 8 cups of water and let stand for 1 hour.
Add the salt to the water, bring to a boil and then reduce the heat to medium or medium low until the farro cooks until tender, but not mushy – about 25 minutes. Check after 20 minutes! When the farro finishes cooking, drain it well
While the farro is cooking, cut the tomatoes in half and thinly slice the green onions, including the green tops.
In a serving bowl, whisk the lemon juice and olive oil adding salt & pepper to taste.
Add the tomatoes, the farro, the green onions, the ricotta salata, and the shredded basil.
Let stand an hour or so to let the flavors blend and serve at room temperature.

Note: The addition of ricotta salata is not set in stone. If you substitute mozzarella you have a hearty variation of a caprese salad. Bits of Parmesan cheese would also go well.

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