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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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(Grain and Tomato Salad) One summer my husband, Massimo, and I vacationed with our son, Max, near Lucca, about an hour from Florence. There we discovered a local specialty, farro, an ancient grain (emmer, often called spelt, in English) similar to barley, traditionally used in bean soup there. We bought lots of it, and Massimo then made a salad based on panzanella but substituting the boiled farro, for soaked and squeezed bread a terrific idea that has become a warm-weather favorite. Ingredients:
1 cup (about 6 ounces) half-peeled emmer, spelt, or pearl barley, rinsed and drained |
6 cups water |
1 small red onion, chopped coarse |
2 tablespoons red-wine vinegar |
4 medium vine-ripened tomatoes, peeled (if desired), seeded, and chopped coarse |
1 cucumber, peeled, seeded, and chopped coarse |
1/2 cup arugula or purslane leaves, washed well, spun dry, and chopped |
2 tablespoons chopped fresh basil leaves |
3 to 4 tablespoons extra-virgin olive oil |
fine sea salt to taste |
freshly ground black pepper to taste |
Directions:
1. In a 3-quart saucepan combine spelt or barley, water, and salt to taste and simmer just until tender, 35 to 40 minutes. Drain spelt in a colander and rinse with cold water. Chill spelt 30 minutes, or until cold.
2. While spelt is cooking and chilling, in a bowl combine onion and vinegar and let stand at room temperature. Add chilled spelt and remaining ingredients and toss salad to combine well.
3. Red, White & Greens
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