Farro salad with garden vegetables

June 7, 2006

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Serves 8

Joyce Goldstein calls farro her favorite grain for its nutty taste, ease of cooking, and toothsome texture. This is a streamlined version of a farro salad recipe she tasted at a restaurant in Abruzzi; it can be adapted to include whatever seasonal vegetables you like.


3	cups water
	Salt, to taste
1	cup farro
1/2	cup olive oil, or more to taste
1/4	cup red wine vinegar, or more to taste
	Salt and pepper, to taste
1/2	cup chopped red onion
1/2	cup chopped celery or fennel
1/2	cup chopped carrot
1	cup peeled, seeded, and chopped cucumber
4	small tomatoes, seeded and chopped (optional)
	Large handful of arugula leaves, tough stems removed and coarsely chopped (optional)
2	cloves garlic, finely chopped (optional)
1	small fresh red chili pepper, finely chopped (optional)
2	tablespoons capers, rinsed and drained
1/4	cup chopped fresh flat-leaf parsley
1/4	cup chopped fresh basil or mint
	Oil-cured black olives for garnish (optional)

1. In a saucepan, bring the water to a boil and salt it lightly. Add the farro, reduce the heat to low, cover, and simmer for 20 to 25 minutes or until the grains are soft but still have some firmness at the center. If the farro is ready but has not absorbed all the water, drain the cooked farro in a sieve. (Each brand absorbs water differently.) Place the drained farro in a bowl and let it cool.

2. Add the olive oil, vinegar, salt, and pepper to the farro; toss to coat. Fold in the onion, celery or fennel, carrot, and cucumber. Then add the tomatoes, arugula, garlic, and chili, if using. Add the capers, parsley, and basil or mint, and taste and taste for seasoning. Add more oil, vinegar, salt, or pepper, if you like.

3. Garnish the salad with olives, if using. Serve at room temperature.