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Summer Farro Salad Recipe

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This recipe for Summer Farro Salad, by , is from The Venturato Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Elizabeth MacKie


. 1/3 cup plus 2 tablespoons extra-virgin olive oil
. 1 small yellow onion, diced
. 1 small carrot, chopped
. 1 celery rib, chopped (obviously, optional)
. 12 ounces farro (1 3/4 cups)
. 5 cups water
. Kosher salt
. 3 tablespoons red wine vinegar
. Freshly ground pepper
. 1/2 small red onion, thinly sliced
. 1 small seedless cucumber, halved lengthwise and thinly sliced crosswise
. 1 pint grape tomatoes, halved
. 1/4 cup chopped fresh basil

1. In a large saucepan, heat 2 tablespoons of the oil. Add the yellow onion, carrot and celery, cover and cook over moderately low heat until barely softened, about 5 minutes. Add the farro and stir to coat with oil. Add the water and bring to a boil. Cover and simmer over low heat until the farro is barely tender, about 10 minutes; season with salt. Cover and simmer until the farro is al dente, about 10 minutes longer. Drain the farro and vegetables and let cool completely.*
2. In a large bowl, whisk the remaining 1/3 cup of olive oil with the vinegar and season with salt and pepper. Fold in the farro, red onion, cucumber, tomatoes and basil, season with salt and pepper and serve.

*The original recipe calls for the vegetables to be discarded. I prefer to keep them.

Personal Notes:
Personal Notes:
This was my first experience with farro. It is my favorite grain.




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