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 based on one found in 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
1/2 cup ricotta salata
4 green onions
1/2 packed cup of shredded fresh basil
Cook the farro according to package directions. If using quick cooking farro, it should take 10 minutes.
While the farro is cooking, cut the tomatoes in half and thinly slice the green onions, including the green tops.
Cup up the ricotta salata into 1/3 inch cubes
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 goat cheese and the shredded basil.
Toss to mix well.
Let stand an hour or so to let the flavors blend and serve at room temperature.
Note: Sometimes ricotta salata is hard to find. You could substitute soft goat cheese. If goat cheese is not to your liking, you could use mozzarella cut into little pieces, which gives you a hearty variation of a Caprese salad.