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Farro Salad

 1 ½ cups farro
 ½ small red onion, finely diced
 1 diced fennel, or celery
 ½ cup diced cucumber
 1 cup coarsely chopped fennel fronds
 2 Tbsp chopped flat leaf parsley
 3 Tbsp red wine vinegar
 3 Tbsp extra virgin olive oil
 salt and pepper to taste
 2 cups baby arugula
 2 cups halved grape tomatoes
 ¼ cup grated Romano cheese
1

Soak the farro in water for 25 minutes. Drain.

2

Bring a pot of salted water to a boil. Add the farro and reduce to a gentle boil and cook about 15-20 minutes until just tender.

3

Drain and rinse with cold water. Add a small spoonful of olive oil and stir to coat the grains. Set aside.

4

When the farro is completely cool, add the onion, fennel, cucumber, fennel fronds and parsley.

5

Stir in the vinegar and oil and season with salt and pepper to taste. (Note salad can be made to this point and refrigerated overnight).

6

To serve. Check seasoning and add more salt if needed. Stir in the arugula and tomatoes and cheese.

7

Transfer to a bowl and serve immediately.

8

Note: if you make this salad ahead it will be necessary to re-season aggressively with salt and possibly another spoonful of vinegar.