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Tuscan meal, farro salad

Farro Salad with Green Beans and Tomatoes

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Ingredients Method

Ingredients
  

  • 1 pound farro
  • 6 cups water
  • 2 cups chopped green beans blanched
  • 2 cups cherry tomatoes halved
  • 1/2 cup finely grated Parmesan
  • 1/3 cup chopped parsley
  • 1/3 cup kalamata olives pitted, halved
  • 6 tablespoons sherry vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons minced shallot
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • Garnish: torn fresh basil

Method
 

  1. Place farro and 6 cups water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low; cover, and simmer until farro is tender, approximately 20 minutes. Drain well, and transfer to a large bowl to cool.
  2. Stir in green beans, tomatoes, Parmesan, parsley, and olives.
  3. In a small bowl, whisk together vinegar, olive oil, shallot, mustard, thyme, sugar, salt, and pepper. Pour dressing over farro mixture, stirring to coat. Garnish with basil just before serving.