A refreshing summer salad made with Farro that's quite popular in Umbria and Lazio.
Prep Time: 30 minutes
Cook Time: 2 hours, 00 minutes
Ingredients:
- 6 ounces (by weight, 150 g) farro, in whole grains
- 6 ripe tomatoes, diced
- 15 black olives (the sweet kind), pitted and cut in half
- 10 basil leaves
- 4 cloves garlic, crushed
- 1/4 cup olive oil (you may want more)
- Salt and shredded red pepper.
Preparation:
Prepare the farro: Wash it well, picking out impurities such as bits of chaff, pebbles, or bad grains, and soak it for at least 8 hours. Next, cook it for 2 hours (a pressure cooker will speed things) and let it sit for a while when it's done. While it's sitting, combine the tomatoes, basil leaves, garlic, olive oil salt and red pepper, and let them sit too for at least a half hour. Drain the farro, stir it into the tomatoes, add the olives, check seasoning, and serve. Poor people's food, but what the
Mediterranean diet is all about, and quite healthy too.
