Farro (Spelt) Salad

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Farro (Spelt) Salad

 

1-1/3 cups whole farro

1/2 cup plus 2 tablespoon of extra virgin olive oil

2 garlic cloves

6 ripe tomatoes, chopped

1 cucumber, sliced

1/2 cup fresh peas, parboiled and rinsed with cold

water

15-20 black olives, pitted and chopped (optional)

Handful of fresh basil leaves, cut into ribbons

Salt and pepper to taste

 

1. Place farro in a bowl and cover with cold water.

 

 

2. Let farro soak for 2 hours and drain.

 

 

3. Place farro in a large pot with plenty of salted

water and bring to a boil. Cook for about 40 minutes

until very soft.

 

 

4. Drain and rinse with cold water, toss with 2

tablespoons olive oil and set aside to cool.

 

 

5. Heat remaining oil in sauté pan and flavor it with

the garlic by cooking the whole cloves over a low

flame for about 3 minutes.

 

 

6. Remove from heat and discard garlic.

 

 

7. Toss farro in a large salad bowl with tomatoes,

cucumber, peas, olives (if using) and basil.

 

 

8. Drizzle with garlic-flavored oil, season with salt

and pepper, and toss again.

 

Makes 6 to 8 servings

 

 

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