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.
|Salt, to taste|
|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)|
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.