Tomato Farro Summer Salad

Step 1

Measure 2 cups of farro into a medium sized pot and add water until covering 3/4 to 1 inch over the farro. Remove rosemary leaves from stems and put the leaves in the pot. Add 1 teaspoon of salt and bring to a boil. Reduce to a simmer with a lid on and cook for 45-55 minutes until your preferred tenderness. Drain any remaining liquid and place farro in a large bowl.

Step 2

While the farro is cooking saute the onions in a small pan on medium-low heat adding 1 tablespoon of oil,. Cook until tender and slightly golden in color (approx 10-15 min). Set aside.

Step 3

Dice tomatoes and cucumbers and remove seeds. Combine in a medium bowl. Chop 8 of the basil leaves into 1/4 in slivers about 1 inch long and add to the bowl with 1 teaspoon of salt. Add 2 tablespoons of olive oil and balsamic vinegar. Toss and allow to marinate in the refrigerator for 15 minutes or more.

Step 4

Combine onions and tomato mixture with the farro. Add crumbled queso fresco or medium diced mozzarella cheese. Season to taste with salt and pepper. Garnish with slivers of remaining basil leaves. Presentation Tip: Scoop this on top of a large beefsteak tomato slice.

Step 5

Notes: This can be served warm or cold.