How To Prepare Farro Salad

You would love this salad farro for its nutty texture, and it has the same nutritional benefits as brown rice but cooks in half the time. farro is composed of the grains of certain wheat species and is prepared by cooking in water until soft, but still crunchy.
Rather than simply cook it in water, added some garlic, onion and parsley to the pan to infuse extra flavour. Studded with tiny bits of fresh mozzarella, chopped olives, onions and grape tomatoes, this recipe, the dressing is also a very versatile you can toss with any mixed greens for a homemade option.

This salad would be great as a side dish, or as a one-dish meal.

Ingredients:

Serves 8 to 12, as a side or main course

    2cups uncooked farro (or substitute barley)

    1medium red onion, cut in half

    1clove garlic

    Handful of fresh parsley plus 1 tablespoon finely chopped

    1/2teaspoon salt, plus more if needed

    1cup finely diced (about 1/4 "cubes) fresh mozzarella cheese

    2teaspoons minced pitted kalamata olives

    1pint grape tomatoes, cut into quarters

    1tablespoon finely chopped fresh basil

    Freshly ground pepper, to taste

FOR THE DRESSING

    Scant 1/4 cup extra virgin olive oil

    1teaspoon balsamic vinegar

    1tablespoon red wine vinegar

    2teaspoons honey

Preparations:

    Add the farro, one onion half, garlic, handful of parsley and salt along with 2 3/4 cups water to a 2 quart pot. Bring to a boil, then cover, reduce to a simmer, and cook for 10 minutes. Turn off burner and let sit, covered, for 5 more minutes. Discard the onion, garlic and large pieces of parsley. Spread out on a rimmed sheet pan and let cool completely (do not skip this step or the mozzarella will melt into the finished dish).

    Whisk together the olive oil, vinegars and honey to prepare the dressing. Chop the remaining onion half finely. Add onion, cooled farro, mozzarella, kalamata olives, tomatoes, remaining tablespoon of parsley and basil to a deep bowl. Pour the dressing over the ingredients and stir well to combine,

    Using a long wooden spoon or rubber spatula. Season with salt and pepper. The salad is ready to serve, but can also be made and stored in the fridge, covered, one day ahead.