Kale, Farro and Vegetable Salad

By Maverick19

*This recipe yields a pretty Large salad. Halve the recipe for a smaller salad to serve 6.
I actually prefer to use baby kale and then no trimming is needed. If you use Tuscan Kale, cut out the rib and slice, thinly.

Ingredients

• 1 small/med red onion, thinly sliced
• 6 Tbsp Champagne OR White Wine vinegar
• 1 1/2 cups farro
• 3 cups water
• either 2 bunches Tuscan Kale OR 8 cups baby kale
• 1 1/2 pints cherry tomatoes, halved
• 1 english cucumber OR 3 persian cucumbers (peeled), cut into half moons
• 1 red bell pepper, seeded and cut into strips
• 12 Tbsp extra virgin olive oil
• salt and pepper, to taste

Preparation

Step 1

1. Thinly slice the red onion and toss with vinegar; set aside. In a medium saucepan, bring water to a boil. Add farro, reduce heat to medium and cook, covered, until faro is tender and water is absorbed. Thinly slice kale leaves and add to a large bowl along with cooked faro, red onion mixture, tomatoes, cucumber and bell pepper. Toss with olive oil and season with salt and pepper.