Farro and Tomato Salad
Farro is an Italian variety of the grain also known as spelt. Look for it in specialty-food stores or Italian markets. You can use barley in place of the farro, and cook it according to the package instructions.
- 3/4 cup farro
- 3 cups water
- 2 1/2 cups vegetable broth
- 2 large plum tomatoes, halved lengthwise, seeded and coarsely chopped
- 1/4 lb. fresh mozzarella balls, halved
- 2 tsp. balsamic vinegar
- 2 tsp. red wine vinegar
- 1 tsp. salt
- 1/8 tsp. freshly ground pepper
- 1 Tbs. olive oil
- 8 large fresh basil leaves, cut crosswise into thin strips
Make the farro
Place the farro in a bowl with the water and let stand at room temperature for 2 hours.
Drain the farro and place in a saucepan. Add the broth and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover and simmer until the farro is tender, about 30 minutes. Let stand, covered, for 10 minutes. Transfer to a bowl and let cool to room temperature.
Assemble the salad
Add the tomatoes and mozzarella to the farro. In a small bowl, whisk together the balsamic vinegar, red wine vinegar, salt and pepper. Whisk in the olive oil. Pour the dressing over the salad, add the basil and toss with a fork. Divide among shallow bowls and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).