Summer farro salad

Delight in the flavors of summer with a refreshing farro salad. Packed with vibrant vegetables and zesty dressing, it's a culinary masterpiece.

Ingredients:

• 2 cups uncooked farro (or substitute barley)
• 1 medium red onion, cut in half
• 1 clove garlic
• 1 handful 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
• 2 teaspoons minced pitted kalamata olives
• 1 pint grape tomatoes, cut into quarters
• 1 tablespoon finely chopped fresh basil
• 1 pinch freshly ground pepper, to taste
• `/4 cups extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 1 tablespoon red wine vinegar
• 2 teaspoons honey

Instructions:

1. Combine the farro, half an onion, minced garlic, a bunch of parsley, and salt with 2 3/4 cups of water in a 2 quart saucepan. Bring it to a boil, then reduce the heat, cover, and let it simmer for 10 minutes. Turn off the heat and allow it to sit, covered, for an additional 5 minutes. Remove and discard the onion, garlic, and any large parsley pieces. Transfer the mixture to a baking sheet and let it cool completely (this step is crucial to prevent the mozzarella from melting too quickly).
2. Mix olive oil, vinegars, and honey to create the dressing. Finely dice the remaining onion half. In a large bowl, combine the diced onion, cooled farro, mozzarella, kalamata olives, tomatoes, the rest of the parsley, and basil. Pour the dressing over the mixture and gently toss with a long wooden spoon or rubber spatula. Season with salt and pepper. The salad is now ready to be served, or you can prepare it a day in advance and store it covered in the refrigerator.

Summary:

• Calories: 2652 kcal
• Fat: 128 g
• Protein: 112 g
• Carbs: 289 g
• Potassium: 2560 mg
• Magnesium: 587 mg