Italian Farro Salad

By jjadin

Haven't made yet.

Ingredients

• 1 cup farro (spelt)
• 4 cups water
• 1 tsp salt
• 6 radishes, trimmed and thinly sliced
• 2 tomatoes, chopped
• 1 small cucumber, chopped
• 1/3 cup chopped pitted Gaeta or other black olives
• 1/4 cup fresh basil leaves, cut into narrow strips
• 3 tbsp EVOO
• lettuce leaves
• 4 hard boiled eggs, peeled and quartered

Details

Servings 4

Preparation

Step 1

In a bowl, combine the farro with water to cover. Let soak for 2 hours. Drain, place in a large pout, and add the water. Bring to a boil over high heat and add the 1 tsp salt. Reduce heat to low and cook until very soft, about 40 minutes.

Drain the farro and pour into a large bowl. Add the radishes, tomatoes, cucumber, olives, basil, EVOO, salt, and pepper and toss well. Line a patter with lettuce leaves and pour the farro into the center. Arrange eggs around outside and serve.