I’m crazy about farro’s chewy-grainy goodness; this bright refreshing salad is the perfect complement to Grilled Leg of Lamb (page 163) and also makes a great little vegetarian lunch on its own.

　　

Ingredients

serves 4 to 6

　　1 cup farro

　　1 large tomato, cut into chunks

　　1 English (hothouse) cucumber, halved, seeded, and cut into chunks

　　1/2 red onion, diced

　　1 yellow bell pepper, halved, cored, and cut into chunks

　　1/2 cup pitted Kalamata olives

　　6 large basil leaves, torn into pieces

　　1/2 cup extra-virgin olive oil

　　Juice of 2 lemons (1/3 cup)

　　2 teaspoons kosher salt

　　1 teaspoon freshly ground black pepper

　　2-ounce block Greek feta

　　

Step 1

Bring a medium pot of salted water to a boil. Add the farro, reduce the heat to medium-low, and cover. Simmer until the farro is tender and the grains have split open, about 20 minutes. Drain and rinse with cool water. Put the farro in a mixing bowl.

　　

Step 2

Add the tomato, cucumber, onion, bell pepper, olives, and basil. Toss with the oil and lemon juice; season with the salt and pepper. Toss the salad to evenly distribute the ingredients. Put the salad on a nice oval platter, break up the feta with your hands, and scatter the chunks on top. The farro salad can be made a day or two in advance.

　　Michael's Genuine Food