Insalata di Farro
Grain salads in summer are delicious and a simple solution for dinner. My daughter and I have been packing up in the afternoon and heading to the beach, which makes for a very tired mama by the time we get home. Making dinner is usually the last thing on my mind after the trip home and the process of de-sanding ourselves. I can easily make a whole grain salad in the morning and have it waiting for us in the fridge for that evening.
When the weather starts to warm up I usually start to stock my pantry with pickled vegetables, because those are the best for grain salads and again, simplicity. Italy has a wonderful tradition of preserving vegetables and though the ones that you can find in the stores are nothing compared to the homemade version, they aren’t anything to complain about either. I usually have too many veggies in my fridge too and toss in whatever is ready to be consumed.
For the longest time I felt the need to cook my beets and recently realized that I could peel them and grate them, and despite my pink fingers, I love how easy and cool that makes my life. They roast at crazy high temperatures.
Insalata di Farro
- 1 cup farro, soaked for one hour in water to cover and drained
- 2 medium beets, peeled and grated
- 1 barattiere or cucumber, seeded and chopped into 1/2-inch pieces
- 1 cup sun-dried tomatoes, if dry, soak in warm water for an hour before slicing
- 1/2 cup pitted black olives
- 1/4 cup capers
- 1/4 cup lampascioni, cocktail onions will be a good substitute
- ½ cup chopped parsley
- extra-virgin olive oil, as much as you need
- salt and pepper to taste
Bring a medium pot of salted water to a boil and add the farro, boil for about 10 minutes or until the farro is tender. Drain in a colander and rinse with cold water.
In a large bowl combine the cooled farro, grated beets, cucumber, sun-dried tomatoes, olives, capers, onions and parsley, drizzle the olive oil and toss well. Serve chilled or at room temperature.
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