Farro Salad With Ricotta
This fragrant and colorful Farro Salad is a delightful combination of chewy farro, juicy tomatoes, tangy ricotta salata cheese, and fresh herbs. Light and refreshing, this salad is drizzled with a lemon and olive oil dressing that ties all the flavors together. Perfect for a light lunch or as a side dish for your next gathering. Enjoy this nourishing dish at room temperature and savor the harmony of flavors with each bite.
— Constant Cookbook
Ingredients
- 1 cup farro
- 2 quarts water
- 1 tsp. sea salt, plus more, to taste
- 2 Tbs. extra-virgin olive oil
- 1 Tbs. fresh lemon juice
- Freshly ground pepper, to taste
- 1 cup cherry or grape tomatoes, stemmed and halved
- 1/2 cup crumbled ricotta salata cheese
- 2 green onions, white and light green portions, thinly sliced
- 1/4 cup shredded fresh basil
Instructions
- In a large saucepan, combine the farro and water and let stand for 1 hour. Place the pan over medium-high heat, bring to a boil and add the 1 tsp. salt. Reduce the heat to medium or medium-low, so the farro simmers steadily, and cook, uncovered, until tender yet still slightly firm and chewy, about 25 minutes. Remove from the heat and drain well in a fine-mesh sieve.
- In a serving bowl, whisk together the olive oil and lemon juice until well blended. Whisk in salt and pepper. Add the farro and toss well. Gently stir in the tomatoes, ricotta salata, green onions and basil until all the ingredients are evenly distributed. Serve at room temperature. Serves 4.
- Adapted from Williams-Sonoma <i>Essentials of Italian</i> by Michele Scicolone (Oxmoor House, 2007).
Yield
Serves 4.
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