One summer, I was lucky enough to stay for a while at a friend’s house on the coast of Tuscany. (It was as dreamy as it sounds.) A late start one day led to a late lunch, which meant lazy, hungry friends and a nearly empty fridge. This fresh and simple farro salad was our solution, cooked barefoot in the large stone kitchen. Needless to say, this recipe holds a special place in my heart and I hope to impart some of those vibes to you, no matter where you are. It pairs perfectly with a crisp bottle of white.
- 1 cup farro
- 3 cups water (or 2 cups water, 1 cup vegetable stock)
- Heavy pinch of kosher salt
- 2 cloves garlic, smashed
- 2 dried bay leaves
Dressing and toppings
- 4 tablespoons olive oil
- 2 tablespoons white wine vinegar (or freshly squeezed lemon juice)
- 1 pint cherry tomatoes, halved
- 1/2 English cucumber, roughly diced
- Salt and pepper, to taste
- Mozzarella, roughly torn (or cheese of choice. Feta works well)
- Fresh basil, roughly torn (optional)
- Pinch of flaky sea salt, to taste
Bring farro and water (or stock) to a boil with bay leaves and garlic in a medium saucepan. Once it reaches a boil, turn heat down to low and let simmer uncovered about 20-25 minutes or until farro is cooked and tender and water has evaporated. Discard the garlic and bay leaves and set farro aside to come to room temperature.
Make a quick vinaigrette by whisking olive oil and vinegar, add salt and pepper to taste. In another bowl, mix the tomatoes and cucumbers together with a pinch of salt and set aside until assembly.
When ready to serve, mix vegetables with the farro and drizzle as much of the dressing as you like. Top with the mozzarella (or other cheese), basil, and flaky sea salt. Enjoy!