Active Time
N/A
Total Time
30 MIN
Yield
Serves : 8
© John Kernick

How to Make It

Step 1    

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.

Step 2    

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.

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Aggregate Rating value: 5

Review Count: 1969

Worst Rating: 0

Best Rating: 5

Author Name: Lisa Kroll

Review Body: I've made this many times using both Farro and Barley interchangeably. I prefer the Farro but the barley is good. This salad is one of my favorites and quite easy to make. 

Review Rating:

Date Published: 2016-07-25