Farro is the little grain that could. Not that it resembles a train engine or anything, but forgive me, my metaphor machine is tired. And farro, in it’s sturdy, nutty glory, is the salad grain that lasts for days, all the while retaining it’s delicious wholesomeness.
So it’s the little grain that could, or the tortoise to quinoa’s hare.
Poor metaphor machine, not made for blogging on top of working.
This summer is the summer of sturdy, filling salads. There was a pasta salad to kick everything off, a quinoa salad, and—oh hey—another farro salad. There was also this chopped vegetable salad with a creamy goat cheese dressing, but that just sounds extravagant. Goat cheese, as a dressing? Who is the looney in the kitchen?
A crazy cheese lover. But I digress.
Thankfully, when you’re tired, undercaffenatied, and late to work (all side effects of being chronically sleepy), lunch is very far from your mind. But a Bakelist without lunch is not a happy little worker. So quick farro salads that keep and be made all in one go are quite literally a godsend. A miracle in a Ziploc Tupperware.
As a bonus, this quick Tomato Farro Salad is tasty to boot. (Metaphor machine, again…broken.) Since late summer is the time for the most wonderful of all tomatoes, little heirlooms and big heirlooms that are really nature’s candy, absolutely all steps should be avoided in cooking them, as they are perfection incarnate already.
No cooking? Twist my arm.
Sauté a little garlic, stir in a pound of halved miniature heirlooms, add some cheese, cooked farro, and basil and there it is, the quickest and most delicious farro salad. Celebrate the season, make three day’s worth of lunches, and sleep in. Hello farro, don’t you look nice?
Recipe on the following page.
Quick Tomato Farro Salad
1 cup dried farro
6 cloves of garlic, finely minced
2 tablespoons olive oil
1 pound small heirloom tomatoes, washed and halved or quartered depending on size
¼ cup fresh basil leaves, half whole, half roughly chopped
¼ cup freshly grated Parmesan
Salt and pepper to taste
1. Cook farro according to package directions and drain.
2. While farro is cooking, sauté garlic in olive oil in a large pan until translucent, about 3 minutes. Remove from heat and add tomatoes, tossing in the pan.
3. Combine the tomatoes, garlic, and oil with the warm farro in a large bowl and toss to combine. Add the basil leave, Parmesan and toss. Season with salt and pepper, to taste. Serve warm or room temperature. Keeps refrigerated for up to three days.