Farro Salad ~ Tango Spice Style!
Farro is a wonderful grain, and should be in your pantry if it is not already. Farro cooks up like rice, in a pot or in a rice cooker.
Listed as an ‘ancient grain’ it is touted to have many benefits. These I am not sure of, all I really know is that Farro tastes great on its own or in a number of side dishes and salads.
There is more ‘bite’ to Farro than rice and it has a wonderful nutty flavor I think you will enjoy.
This is a recipe for a chilled salad that goes well with any summer time meal. Make this for a dish you take to a BBQ and everyone will rave about it.
Salad Ingredients:
1 1/2 Cup Farro
3 Cups H2O
1 Pint Grape Tomatoes / halved
1 Cup Chopped Red Onion
1 Cup Black Olive Slices
1 Cup Mozzarella Pearls / drained
Dressing Ingredients:
1/4 Cup red Wine Vinegar
2 TBS Olive Oil
2 TBS Cilantro / finely chopped
1 Clove Garlic / finely chopped
1 tsp Tango Spice Rome Is Burning
Mix dressing ingredients in a small bowl. Place in fridge.
Slice tomatoes in half, place cut side down on a paper towel lined try. Put in the fridge.
Put water in a stock pot, add farro and bring to a boil. reduce heat, cover and simmer for 25 to 30 minutes. Place in a heat proof bowl, stirring occasionally until it gets to room temperature.
Add the rest of the salad ingredients, stir to combine.
Add dressing mix, stir to combine.
Refrigerate for at least one hour.
Best the following day - will be good for up to three days, if it lasts that long.
I hope that you try this Farro Salad, please let me know how you enjoy it.
Tango Joe
