A handful of good ingredients is all you need to make a very interesting greens and grain salad. Perfect for summer entertaining.
Course: Salad, Side Dish
Cuisine: American, Italian, Mediterranean
Author: Katie Workman
2cupscooked farroat room temperature
2cupshalved or quartered cherry or grape tomatoes
3tablespoonsextra virgin olive oil
2tablespoonswhite balsamic vinegar
½teaspoonkosher saltplus more to taste
Freshly ground pepperto taste
½cuproughly chopped fresh basil
Combine the farro and tomatoes in a serving bowl.
Whisk together the oil, vinegar, salt and pepper. Pour the dressing over the farro and tomatoes and gently toss. Add the arugula and basil and gently toss again until well combined. Serve at room temperature.
More about farro:
Farro is called emmer in some parts of the world. It’s popular today (and really for a long time!) in Mediterranean, Ethiopian or Middle Eastern cuisine. Again, farro is rich in fiber and protein, which not only makes it great for vegetarians, but also people cooking on a budget. It is not gluten free, but some people who are gluten free can eat unprocessed wheat grains (like farro and barley) without issue, but it’s up to each individual to determine that.