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  • Italian Farro Salad

    1 vote
    Italian Farro Salad
    Servings: 4-6
    by Phyllis Smith
    47 recipes
    		 >
    This is from Letizia Mattiaci's Madonna del Piatto blog. Beautiful and healthy with the summer's tomato bounty (whatever looks and tastes best at the moment ...cherry tomatoes are fine while waiting for the later varieties) and a little cheese (you could use fresh mozzarella but I like the Pecorino here, or Parmigiano) ... lovely for a light summer meal. I could not get the CES program to recognize Farro, so I have listed bulgur in the ingredient list. But it is much better with the Farro, so abundant in Umbria. Also, the program didn't seem to know Pecorino cheese, so I listed Parmigiano. But I use Pecorino.

    Ingredients

    • 7 ounces Bulgur
    • 1 clove garlic
    • 1/2 lb. tomatoes
    • 2 C arugula or other light salad greens
    • 1 1/2 oz Parmesan cheese, not grated
    • 1T extra virgin olive oil
    • handful of basil leaves
    • salt & pepper

    Directions

    1. Cook farro in plenty of boiling water according to package instructions. Drain, rinse under tap water and transfer into a bowl. Add one crushed garlic clove and stir in 1 tablespoon olive oil. Cover, set aside and let it cool and infuse with the garlicky oil for several hours. You can also refrigerate it until the next day.
    2. When ready to serve, slice tomatoes, add basil leaves and onions if using. Dress with 1 tablespoon olive oil, salt and black pepper.
    3. Slice or shave the cheese.
    4. Wash and spin dry the salad leaves, dress with 1 tablespoon olive oil and salt, then make a bed of leaves on a serving plate with some space in the centre where you will make a mound with the cooked grains. This way you will have a pretty border of salad leaves around the grains.
    5. Top the farro with the tomatoes and dressing juices. Sprinkle with the cheese shavings and drizzle with balsamic vinegar. Serve immediately.

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