Summer Farro Salad
TOTAL TIME : 30 MIN
Servings : 8
FAST
HEALTHY
MAKE- AHEAD
VEGETARIAN
Marco Canora says you can swap in any starch - like bread or pasta - for the farro (a nutty Italian grain ) in this recipe .
A Lesson in Canora Simmers Farro farro in water with sautéed onion , carrots and celery . The aromatic vegetables add delicate flavor to the cooked grains .
Farro Salads
Fast Dinner Recipes
1/3 cup plus 2 tablespoons extra - virgin olive oil
1 small yellow onion , Quartered
1 small carrot , halved
1 celery rib , halved
12 ounces farro ( 1 3/4 cups )
5 cups water
Kosher salt
3 tablespoons red wine vinegar
Freshly ground pepper
1/2 small red onion , thinly sliced
1 small Seedless cucumber , halved lengthwise and thinly sliced crosswise
1 pint grape tomatoes , halved
1/4 cup chopped fresh basil
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 .
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 .
Servings : 8
FAST
HEALTHY
MAKE- AHEAD
VEGETARIAN
Marco Canora says you can swap in any starch - like bread or pasta - for the farro (a nutty Italian grain ) in this recipe .
A Lesson in Canora Simmers Farro farro in water with sautéed onion , carrots and celery . The aromatic vegetables add delicate flavor to the cooked grains .
Farro Salads
Fast Dinner Recipes
1/3 cup plus 2 tablespoons extra - virgin olive oil
1 small yellow onion , Quartered
1 small carrot , halved
1 celery rib , halved
12 ounces farro ( 1 3/4 cups )
5 cups water
Kosher salt
3 tablespoons red wine vinegar
Freshly ground pepper
1/2 small red onion , thinly sliced
1 small Seedless cucumber , halved lengthwise and thinly sliced crosswise
1 pint grape tomatoes , halved
1/4 cup chopped fresh basil
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 .
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 .