Although it seems to be the case, I have not abandoned this blog. I’m back to share this delicious summery recipe that is perfect for a hot summer night.
- 2 cups uncooked farro (or substitute barley)
- 1 medium red onion, cut in half
- 1 clove garlic
- handful of fresh parsley plus 1 tablespoon finely chopped
- 1/2 teaspoon salt, plus more if needed
- 1 cup finely diced (about 1/4 “cubes) fresh mozzarella cheese (I used shredded mozzarella)
- 2 teaspoons minced pitted kalamata olives
- 1 pint grape tomatoes, cut into quarters
- 1 tablespoon finely chopped fresh basil
- Freshly ground pepper, to taste
FOR THE DRESSING
- scant 1/4 cup extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- Add the farro, one onion half, garlic, handful of parsley and salt along with 2 3/4 cups water to a 2 quart pot. Bring to a boil, then cover, reduce to a simmer, and cook for 10 minutes.
- Turn off burner and let sit, covered, for 5 more minutes. Discard the onion, garlic and large pieces of parsley. Spread out on a rimmed sheet pan and let cool completely (do not skip this step or the mozzarella will melt into the finished dish).
- Whisk together the olive oil, vinegars and honey to prepare the dressing.
- Chop the remaining onion half finely. Add onion, cooled farro, mozzarella, kalamata olives, tomatoes, remaining tablespoon of parsley and basil to a deep bowl. Pour the dressing over the ingredients and stir well to combine, using a long wooden spoon or rubber spatula. Season with salt and pepper.
- The salad is ready to serve, but can also be made and stored in the fridge, covered, one day ahead.