Farro Salad

By barbsjustagirl

Where Women Cook - Autumn 2015

Ingredients

• Salad:
• 1/2 cup olive oil
• 2 TB. red wine vinegar
• 4 tsp. lemon juice
• 4 tsp. honey
• Salt & pepper to taste
• 2 cups farro (uncooked)
• 6 cups vegetable stock
• 1-1/2 cups cherry tomatoes, halved/quartered
• 1 medium red onion, finely chopped
• 1 cup mozzarella, cubed
• 1/2 cup finely chopped basil

Preparation

Step 1

1. To make dressing, place vinegar, olive oil, lemon juice and honey in a small bowl. Season to taste with salt and pepper. Whisk together and set aside.
2. To make salad, place farro in a pot with vegetable stock and bring to a boil over high heat. Reduce heat to low, cover and let it cook for 25-30 minutes, until it is softened but still chewy. If there is any liquid remaining drain it off. Set aside and let farro cook.
3. Combine farro, cherry tomatoes, onion, mozzarella, and basil. Toss with dressing and serve.