The Husband Cooks: Mediterranean Farro Salad

Mediterranean farro salad

Mediterranean farro salad in a re-used take-out container.

I have managed to keep my sanity and stamina thus far in workaday life thanks entirely to The Husband. Our self-employed, rock and roll lifestyle has given way to early mornings, and our routine of me making breakfast every day has done the old switcharoo. I was worried that our leisurely mornings together would be a thing of the past, but The Husband is on board. He gets up at the crack of 8:00 to make me coffee and a hot meal nearly every day. He’s also been doing all of the grocery shopping and most of the cooking. Last week he created a farro dish for me to take to work for lunches. It was hearty and delicious. I liked the contrast of the sweet sun-dried tomatoes and roasted red peppers with the fresh burst of cherry tomato and crunchy red bell pepper.

 

Mediterranean Farro Salad

1 1/2 cups farro (this makes a lot)
4 cups liquid (chicken stock or water)
1/2 medium onion, chopped
Kalamata olives
Capers
Feta cheese
Cherry tomatoes
Sun-dried tomatoes
Roasted piquillo or red peppers
Fresh red peppers
Sherry vinegar
Olive oil
Salt & Pepper

Heat a deep, heavy-bottomed pan. Add a little olive oil. Sauté onion until translucent. Add farro and toast, stirring attentively, for 2-3 minutes being careful not to burn. Add liquid, bring to a boil. Reduce heat and simmer for about 25 minutes, until farro is toothy but tender. Set aside to cool. Add as much of each of the ingredients as you like. Sprinkle mixture with a tablespoon or so of sherry vinegar and 2-3 tablespoons of olive oil. Mix well. Season to taste.

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