Insalata Di Farro

From the kitchen of Casa Bellavista B&B in Cortona (Arezzo), Provence, Italy. From a magical trip with Linzee.
All of these recipes can use wheat berries in place of farro if you prefer.

ingredients

500 g spelt
200 g small tomatoes, halved
200 g black olives
50 g capers
100 g anchovies
2 celery stalks, finely chopped
salt and pepper
Finely sliced fresh basil for garnish

directions

Cook spelt for around 20 minutes in boiling salted water, drain. Once cold, add all of the other ingredients. Dress with olive oil, salt and pepper.

Variation #1: Farro with Corn, Green Beans and Tomatoes

1 cup green beans, one inch pieces, 2 T chopped shallots, 1 T lemon juice, 1 T olive oil, 1 1/2 t white wine vinegar, 1/2 t Dijon mustard, 1/2 cup fresh corn kernels, 1 T chopped basil or oregano, salt and pepper, fresh cherry tomatoes, halved

Variation #2: Farro with Avacado, Cucumber and Cherry Tomatoes

4 t olive oil, 1/4 t lime zest, 1 T lime juice, 1 T white wine vinegar, salt, pepper, 2 cups red, orange and yellow cherry tomatoes, halved, 1 cup chopped English cucumber, 1/2 cilantro chopped, 1 avocado sliced (for garnish)

Variation #3: Heidi Swanson’s Farro

1
6 cups cooked farro, 2 cups cooked yellow split peas, 1 1/2 cups peas, chopped roasted spring onions (or shallots or green onions), 4 handfuls of mixed salad greens, 1/4 cup goat cheese, crumbled, 1/4 cup chopped chives
2
Dress with Citrus Parmesan Vinaigrette: whisk together the zest and juice of 1 orange, 1 chopped shallot, 1/3 cup Parmesan cheese, 1 tablespoon white wine vinegar, and 1/2 cup good quality olive oil. Salt to taste.

Variation #4: Farro with Green Onion Sauce, Toasted Wanuts and Asparagus (from Super Natural Cooking)

1
olive oil, 12 green onions, salt, 1 bunch asparagus, grated zest of 1 lemon, 1 cup toasted walnuts, grated Parmesan
2
Saute the green onions in olive oil for 5 minutes or until soft. Stir in a couple pinches of salt. Add walnuts to toast. Lightly puree with a hand mixer and some additional olive oil as needed. Maintain some large chunks. Combine with farro, lemon juice and asparagus, and dust with Parmesan cheese and some fresh green onions.

Source: Rachel