Farro Salad with Smoked Mozzarella
Serves 6 to 8.
Note: Farro can take the midafternoon heat and doesn’t get soft or gooey, as pasta can. It’s an ancient cousin to wheat with a lovely nutty wheat flavor. It looks like barley, but cooks in about half the time. It will keep, covered in the refrigerator, for about 2 days. To add more texture and flavor to the salad, add several cups of cooked wild rice, which will increase its servings. From Beth Dooley.
• 2 c. farro, rinsed
• 1/4 c. balsamic vinegar
• 1/4 c. extra-virgin olive oil
• 1/2 lb. smoked mozzarella, finely diced
• 2 garlic cloves, minced
• 1 small red onion, finely chopped
• 1 pint cherry tomatoes, halved
• 6 green onions, finely chopped
• 1/2 c. chopped chives
• 1/4 c. chopped fresh basil
Put the farro into a large pot and cover with water by about 3 inches. Set over high heat and bring to a boil. Reduce the heat and simmer until the farro is tender, about 15 to 25 minutes. Drain and set aside.
In a large bowl, whisk together the vinegar and oil. Then toss in the mozzarella, garlic, onion, tomatoes, green onions, chives and basil. Serve at room temperature.
Nutrition information per each of 8 servings (without wild rice):
Calories 327 Fat 15 g Sodium 126 mg