Farro Salad Recipe - my favorite summer salad!

One of my favorite things about summers in Italy is the produce. Going to the market, be it an actual market or the local weekly market, is always such a treat because the quality of the produce in Italy is phenomenal! It's amazing how flavorful the produce in Italy is and just how affordable it can be in season too. Plus, lots of the produce you find at the market was probably grown in the nearby region!  

A staple during my summers is a fresh Farro Salad. Farro is a small grain-like ingredient that has a chewy texture and is similar to barley. You'll see it pop up in salads, as sides or even in soups during the colder season. But during the summer, farro is the perfect addition to a fresh salad. The best thing about a farro salad is that you can easily change ingredients if something isn't available or you'd just like to add your favorite produce instead! 

Photo via A Foodie Affair

I've made this recipe so many times but I usually just estimate the measurements so feel free to adjust the measurements to your liking, the produce available or to the size of your group. One batch according to these measurements will serve about 4 people as a side salad (or me for 3 lunches and snacking!). 

Farro Salad

Ingredients:

• 1 cup of farro, rinsed
• 1-2 tomatoes, chopped or 1+ cup cherry tomatoes halved
• 1/2 onion, chopped
• 3/4 fennel bulb, chopped (I love lots of fennel in my salad!) 
• 1 medium cucumber, peels and chopped
• 1 red bell pepper, de-seeded and chopped
• Basil, 1 handful washed and finely chopped
• 1-3 garlic cloves (I also LOVE lots of garlic in mine so feel free to adjust)
• Extra virgin olive oil, between 1/4 - 1/2 cup
• Red wine vinegar, between 1/4 - 1/2 cup (again, I love lots of vinegar so adjust if you like less)
• Dried red pepper flakes, oregano, salt and pepper to taste

Directions:

1. Cook farro according to package directions (be sure to salt the water!). Drain and set aside to cool. If you're making this in a rush, run cold water over it while draining then spread it out on a sheet pan or large plate to cool. 
2. While the farro is cooking, wash and chop all your vegetables! Add the vegetables to a large serving bowl.
3. Chop the basil and garlic and put in a measuring cup with the olive oil, vinegar and herbs to make the dressing. Mix until blended and adjust to taste. I love my salad with lots of garlic and spice! 
4. When the farro has cooled, mix with the vegetables in the bowl. 
5. Pour the dressing over the salad and mix thoroughly. It can be served immediately or covered and chilled. If storing leftovers, toss with some fresh oil and vinegar before eating again as the farro absorbs most of the dressing overnight. 

And that's it! Super easy to make and the perfect addition to a light lunch of caprese and melone e prosciutto! Especially with a glass of white wine. Cin cin!

Want to mix things up? Try adding or switching in these ingredients: chopped green olives, capers, celery or parsley!