I love this salad for hot summer evenings when you don’t want to turn on the oven. You can make this salad a day ahead and let it sit in the fridge until you need it. It’s great cold or at room temperature, so bring this to your next potluck. It’s also vegan. Farro is a nutty, chewy grain that is similar to barley, which would be a great substitute. Serve this salad with some hummus and toasted pita and you’ve got a healthy, fresh dinner!
- 1/4 C. olive oil, divided
- 2 C. farro
- 4 C. vegetable broth or water
- 1 t. cumin
- 1 T. shallot, minced
- 1 lemon, zest and juice reserved
- 2 cloves garlic, minced
- 2 C. fresh Italian parsley, chopped
- 2 ripe tomatoes, diced
- salt and pepper to taste
Heat 1 t. of olive oil in a medium pot with a lid. Toast the dry farro in the oil until it begins to turn golden brown, about three minutes. Add the broth and cumin and bring to a boil over medium-high heat. Reduce the heat to low and simmer until the farro is tender and the liquid has been absorbed, about 12 minutes. Drain the farro if any liquid remains. Place it in a large mixing bowl and allow it to cool, or cover and chill and finish the salad later or the next day.
Combine the cooled, cooked farro with the rest of the oil, the zest and juice of the lemon, shallot, garlic, parsley, tomatoes, and stir to combine. Taste for salt and pepper and adjust accordingly.