Farro Salad

Farro Salad with bacon and grape tomatoes.

I have been on a kick to find carbs that offer more depth of nutrition than regular pasta. While quinoa is one that I've been playing with, I have totally fallen in love with farro.

Farro: Ancient, Healthy, & Satisfying

Farro has Middle Eastern origins in the Fertile Crescent (remember that from world history?) Farro is actually an Italian name for three types of wheat: einkorn, emmer, and spelt. Nutritionally, it's a good source of fiber, protein, and several vitamins and minerals including iron, magnesium, and some B vitamins. Thanks to the protein and fiber, this carb doesn't leave you with empty carb hunger within an hour of eating.

Farro reminds me a lot of barley in texture, but there's something special about it that simply goes beyond. In fact farro is treated much like barley in that it's best if rinsed before cooking, and it's great in sups and stew-like dishes. The difference to me is that I can't see myself making a cold salad from barley but it seems perfectly natural to do with farro.

This summer I have kept farro salad in the fridge almost constantly as a side dish to most dinners and as a lunch go-to with the good array of vegetables I include in it. The problem is I have yet to remember to take photos when making it, so you'll all just have to visualize the chopping, mincing and dicing. For the version pictured here, I made an aioli dressing, but it can be as simple as oil and vinegar.

THE RECIPE

2C farro

Water for soaking and rinsing the faro

8C salted (about 1/4C salt) water for boiling

1C chopped celery

1C minced sweet onion

3C grape tomatoes cut into quarters

3 or 4 strips of crispy cooked bacon minced

1/2C grated Parmesan

1/2C mayonnaise

1/2C balsamic vinegar

1/2C olive oil

1/4C each dried basil & oregano

1t garlic powder

1t onion powder

1t salt

1t pepper

1T tomato paste

Soak the farro and change the water once or twice every 10 minutes until it doesn't look cloudy.

Bring the salted water to a boil and add the drained rinsed farro. Cover and boil for 20 minutes or until the farro is tender and the water is all absorbed (like rice).

While the farro is cooking, cut up the bacon, onion, celery, and tomatoes.

In a small mixing bowl combine the mayo, vinegar, olive oil, tomato paste, basil, oregano, salt, pepper, and garlic and onion powders. Stir to combine. Taste and adjust seasonings to your taste.

When the farro is cooked, I like to rinse it in cold water to cool it quickly. (I've seen recipes that have you spread the farro onto a cookie sheet and refrigerate it until cool. I have neither the patience nor the desire to clean another vessel).

In a large air-tight container, combine the aioli , bacon, and diced vegetables and combine well.

Once the farro is cool, spoon it into the container and stir to combine.

sprinkle and stir in the grated parmesan.

Serve it cold as a side dish or add some more protein like tuna , shrimp, or shredded chicken, and it's a meal on a bed of greens.