Summer farro salad
Tantalize your taste buds with this vibrant summer farro salad bursting with fresh flavors and textures. A delightful culinary experience in every bite!
Ingredients:
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, quartered
- 1 small carrot, halved
- 1 celery rib, halved
- 340g farro (1 3/4 cups)
- 5 cups water
- Kosher salt
- 3 tablespoons red wine vinegar
- Freshly ground pepper
- 1/2 small red onion, thinly sliced
- 1 small seedless cucumber, halved lengthwise and thinly sliced crosswise
- 1 pint grape tomatoes, halved
- 1/4 cup chopped fresh basil
Instructions:
- Heat 2 tablespoons of olive oil in a large saucepan. Add diced yellow onion, carrot, and celery. Cover and cook on low heat until slightly softened, which should take approximately 5 minutes. Stir in the farro, making sure it's coated with oil. Pour in water and bring to a boil. Reduce heat, cover, and simmer until farro is almost cooked, around 10 minutes. Season with salt. Continue simmering until farro is cooked to your preference, for an additional 10 minutes. Drain the farro, discarding the cooked onion, carrot, and celery. Let it cool down completely.
- In a large bowl, combine the remaining 1/3 cup of olive oil with vinegar, salt, and pepper. Mix well. Gently fold in the cooked farro, chopped red onion, cucumber, tomatoes, and basil. Season with more salt and pepper if needed before serving.
Summary:
- Calories: 2099 kcal
- Fat: 108 g
- Protein: 52 g
- Carbs: 257 g
- Potassium: 2882 mg
- Magnesium: 537 mg