Stoplight Farro Salad
 
Ingredients
  • 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
Instructions
  1. Combine farro and 2 cups salted water in a medium saucepan.
  2. Bring mixture to a boil, then turn down heat and simmer until farro reaches desired degree of tenderness.
  3. Rinse farro in cold water and drain well
  4. Meanwhile, heat 3 TB olive oil in a large saute pan.
  5. Add the diced onion and saute until translucent, about five minutes.
  6. Add diced pepper and continue to gently saute until peppers are tender, about ten minutes.
  7. Add diced zucchini and season vegetables well with herbes de Provence, salt and pepper.
  8. Saute for a few more minutes until zucchini is tender.
  9. Add farro to saute pan and stir to combine. Remove from heat.
  10. Transfer farro and vegetables to a serving bowl.
  11. Add halved grape tomatoes, basil and lemon juice and zest. Toss to combine.
  12. Season salad well with salt and pepper. Drizzle a bit of fruity olive oil over salad if desired.
  13. Serve warm or room temperature.
Recipe by West of the Loop at https://www.westoftheloop.com/2013/08/27/stoplight-farro/