Stoplight Farro Salad
- ½ cup farro piccolo
- 3 TB extra-virgin olive oil
- 1 onion, finely diced
- 1 medium zucchini, diced
- 1 red pepper, cored and diced
- 1 tsp. Herbes de Provence
- 1 pint grape tomatoes, halved
- 12 basil leaves, cut into a chiffonade
- Zest and juice of 1 lemon
- Salt and pepper to taste
- Combine farro and 2 cups salted water in a medium saucepan.
- Bring mixture to a boil, then turn down heat and simmer until farro reaches desired degree of tenderness.
- Rinse farro in cold water and drain well
- Meanwhile, heat 3 TB olive oil in a large saute pan.
- Add the diced onion and saute until translucent, about five minutes.
- Add diced pepper and continue to gently saute until peppers are tender, about ten minutes.
- Add diced zucchini and season vegetables well with herbes de Provence, salt and pepper.
- Saute for a few more minutes until zucchini is tender.
- Add farro to saute pan and stir to combine. Remove from heat.
- Transfer farro and vegetables to a serving bowl.
- Add halved grape tomatoes, basil and lemon juice and zest. Toss to combine.
- Season salad well with salt and pepper. Drizzle a bit of fruity olive oil over salad if desired.
- Serve warm or room temperature.
Recipe by West of the Loop at https://www.westoftheloop.com/2013/08/27/stoplight-farro/
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