(Grain and Tomato Salad)

　　One summer my husband, Massimo, and I vacationed with our son, Max, near Lucca, about an hour from Florence. There we discovered a local specialty, farro, an ancient grain (emmer, often called spelt, in English) similar to barley, traditionally used in bean soup there. We bought lots of it, and Massimo then made a salad based on panzanella but substituting the boiled farro, for soaked and squeezed bread — a terrific idea that has become a warm-weather favorite.

　　

Ingredients

Serves 4 to 6

　　1 cup (about 6 ounces) half-peeled emmer, spelt, or pearl barley, rinsed and drained

　　6 cups water

　　1 small red onion, chopped coarse

　　2 tablespoons red-wine vinegar

　　4 medium vine-ripened tomatoes, peeled (if desired), seeded, and chopped coarse

　　1 cucumber, peeled, seeded, and chopped coarse

　　1/2 cup arugula or purslane leaves, washed well, spun dry, and chopped

　　2 tablespoons chopped fresh basil leaves

　　3 to 4 tablespoons extra-virgin olive oil

　　fine sea salt to taste

　　freshly ground black pepper to taste

　　

Step 1

In a 3-quart saucepan combine spelt or barley, water, and salt to taste and simmer just until tender, 35 to 40 minutes. Drain spelt in a colander and rinse with cold water. Chill spelt 30 minutes, or until cold.

　　

Step 2

While spelt is cooking and chilling, in a bowl combine onion and vinegar and let stand at room temperature. Add chilled spelt and remaining ingredients and toss salad to combine well.

　　Reprinted with permission from Red, White, and Greens: The Italian Way With Vegetables, copyright 1996 by Faith Willinger. Buy the full book on Amazon.