summer farro salad

serves 8 to 10

The farro needs to cool completely before you can toss it with bits of mozzarella cheese, chopped onions, olives and tomatoes, so plan accordingly.

2 cups uncooked farro

1 medium red onion, cut in half

1 clove garlic

handful of 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

Freshly ground pepper, to taste

For the dressing

scant 1/4 cup extra virgin olive oil

1 teaspoon balsamic vinegar

1 tablespoon red wine vinegar

2 teaspoon mild honey

Add the farro, one onion half, garlic, handful of parsely and salt along with 2 3/4 cups water to a 2 quart pot. Bring to a boil, then cover, reduce to a simmer, and cook for 10 minutes. Turn off burner and let sit, covered, for 5 more minutes. Discard the onion, garlic and large pieces of parsley. Spread out on a rimmed sheet pan and let cool completely (do not skip this step or the mozzarella will melt into the finished dish).

Whisk together the olive oil, vinegars and honey to prepare the dressing. Chop the remaining onion half and add to a deep bowl with the  cooled farro, mozzarella, kalamata olives, tomatoes, remaining tablespoon of parsley and basil to a deep bowl. Pour the dressing over the ingredients and stir well to combine, using a long wooden spoon or rubber spatula. Season with salt and pepper. The salad is ready to serve, but can also be made and stored in the fridge, covered, one day ahead.