Recipe: Summer Farro Salad with Tomatoes, Cucumbers & Basil

Another week, another delicious recipe for you! Grab your cutting board and get ready to make a dinner that will bring smiles to everyone who tastes it. Check out "Recipe: Summer Farro Salad with Tomatoes, Cucumbers & Basil" below!

Summer Farro Salad with Tomato , Cucumber & Basil

Serves 4 to 6

Olive oil, for cooking

2 large shallots (or 1 sweet onion), finely chopped

2 cups farro (uncooked)

4 cups chicken or vegetable stock

1/4 cup red wine vinegar

2 tablespoons olive oil

1 pint cherry or grape tomatoes, halved or quartered

1/2 large English (hothouse) cucumber, diced

1/4 cup finely chopped basil

Kosher salt and freshly ground black pepper

Heat a few tablespoons olive oil in a heavy saucepan over medium heat. Add the shallots and sauté until translucent, about 5 minutes. Add the farro and cook, stirring to coat each grain, 1 to 2 minutes. 

Pour in the stock and bring to a boil. Reduce heat to a simmer, cover, and cook until farro is soft but still chewy in the center, about 12 minutes. (If there is more than a tablespoon or two of leftover stock, strain it out.)

Cool the farro to room temperature. Add the red wine vinegar and olive oil, and stir to combine. Fold in tomatoes, cucumbers, and basil. Season with salt and pepper, and adjust vinegar and oil amounts to taste. Serve chilled or at room temperature.

Recipe Notes:

• Possible add-ins:Ccrumbled feta or goat cheese; pickled shallots, red onions, or corn; chopped mint or dill.

(Images: Nealey Dozier)

Original Article Here: http://bit.ly/1c09fbW