Two of my favorite dishes are gazpacho and chewy farro, an ancient wheat grain. As the summer heats up, I come up with salads that satisfy our hunger for cool refreshing dishes and different tastes. This one has been a crowd-pleaser at barbecues and luncheons.
Tomatoes, cucumbers, and sweet bell peppers are typical gazpacho ingredients and are a delicious companion to simple, slightly nutty flavored farro. I have added a few additional ingredients to ramp up the flavor, including oil-packed sun-dried tomatoes and briny chopped olives. I like to use orange and red cherry tomatoes. Make sure they are ripe. Unexpected, bright yellow corn kernels and crumbled, slightly salty feta cheese complement the faintly sweet vegetables. Use a good-quality sherry vinegar in the dressing for an assertive flavor.
I use the quick-cook farro that is simmered for just 10 minutes, drained and cooled. Make sure the farro is cooled before adding to the vegetables (1 cup of dried farro makes about 3 cups cooked farro). This colorful, healthful grain salad makes an excellent side dish. If you want to add cooked shrimp or chicken, you’ll have a main course salad.
Gazpacho-Style Farro Salad
Serves 6 to 8
Ingredients
For the Dressing
- 1/4 cup sherry vinegar
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon sugar
- Salt and freshly ground pepper to taste
For the Salad
- 3 cups cooked farro (1 cup dry)
- 2 cups halved ripe cherry tomatoes
- 1/4 cup chopped Kalamata or niçoise olives
- 2 tablespoons chopped sun-dried tomatoes packed in oil
- 1 red bell pepper, seeded and finely chopped
- 1 yellow bell pepper, seeded and finely chopped
- 1 European cucumber, halved lengthwise, and finely chopped
- 1/2 cup fresh corn kernels
- 2 tablespoons finely chopped fresh basil leaves
- 1 tablespoon finely chopped chives
- 1/2 cup crumbled feta cheese
Directions
1. Make the dressing: In a small bowl combine the vinegar, mustard and garlic and whisk to combine. Add the oil and whisk together until emulsified. Add sugar, salt and pepper. Taste for seasoning. Set aside.
2. Cook the farro per package directions. Drain, if necessary. Cool, transfer to a large serving bowl, cover and refrigerate.
3. Stir in the tomatoes, olives, sun-dried tomatoes, bell peppers, cucumber, corn, basil and chives. Add dressing and mix to coat all ingredients. Taste for seasoning. Set aside to marinate at room temperature for 20 minutes before serving. Just before serving add the crumbled feta and mix carefully so the crumbles stay intact.
Make ahead: Store, covered, in the fridge up to three days.
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