Name: Summer Farro Salad
Yield: 8
Ingredients: c. extra-virgin olive oil -; 2 tbsp. extra-virgin olive oil -; 1 small yellow onion -; 1 small carrot -; 1 celery rib -; 12 oz. farro -; 5 c. water -; Kosher salt -; 3 tbsp. red wine vinegar -; Freshly ground pepper -; 1/2 small red onion -; 1 small seedless cucumber -; 1 pt. grape tomatoes -; 1/4 c. chopped fresh basil -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Summer Farro Salad

1. c. extra-virgin olive oil -

2. 2 tbsp. extra-virgin olive oil -

3. 1 small yellow onion -

4. 1 small carrot -

5. 1 celery rib -

6. 12 oz. farro -

7. 5 c. water -

8. Kosher salt -

9. 3 tbsp. red wine vinegar -

10. Freshly ground pepper -

11. 1/2 small red onion -

12. 1 small seedless cucumber -

13. 1 pt. grape tomatoes -

14. 1/4 c. chopped fresh basil -

How to cook deliciously - Summer Farro Salad

1. Stage

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 discard the onion, carrot, and celery. Let cool completely.

2. Stage

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.