Rachel’s Farro Salad
Photo: Leigh Beisch; Styling: Emma Star Jensen
Last summer, Rachel Weill created this salad using farro, a nutty-tasting wheat berry.
How to Make It
Step 1
1
Bring 6 cups of water to a boil in a medium pot. Add farro and cook until just tender, about 20 minutes. Drain and let cool 5 minutes, stirring occasionally.
Step 2
2
Put farro and remaining ingredients in a medium bowl. Toss gently to coat.
Step 3
3
*Find farro with the other grains at well-stocked grocery stores.
Ingredients
2 cups farro*
3 to 4 cucumbers, halved and sliced
1 1/2 cups halved cherry tomatoes
1/2 cup halved and sliced red onion
1 cup small basil leaves
1 cup flat-leaf parsley leaves
5 tablespoons extra-virgin olive oil
3 tablespoons Meyer lemon juice
1/2 teaspoon gray sea salt
Directions
Step 1
1
Bring 6 cups of water to a boil in a medium pot. Add farro and cook until just tender, about 20 minutes. Drain and let cool 5 minutes, stirring occasionally.
Step 2
2
Put farro and remaining ingredients in a medium bowl. Toss gently to coat.
Step 3
3
*Find farro with the other grains at well-stocked grocery stores.
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