This summer I’ve taken to cooking farro instead of brown rice and serving it both hot and at room temperature as a salad. Speaking of which, I’m ready to give the heave-ho to all things raw and bathed in vinaigrette. The good old days of summer? Gone, and good riddance — to the heat, the mosquitos, the ragweed, and salads. Bah humbug I say, to them all.
Farro is an ancient variety of wheat that’s become wildly popular in the U.S.; the local Whole Foods has been sold out of it on their bulk aisle for weeks. If you’re new to farro, Trade Joe’s sells a small package that cooks in just 10 minutes and costs less than $2.00.
This recipe hails from Bon Appetit and represents, in my mind, a fitting farewell to summer foods. It’s easy to toss together and, although this appeared in Bon Appetit’s main-dish salad category, I served it with grilled chicken. Which brings me to my next bugaboo: I’m ready to wheel our grill off the nearest cliff. Good thing for the grill that we live in cliff-less Kansas.
I am so done…with summer.
1 1/2 cups semi-pearled farro
12 ounces asparagus, trimmed and cut into 1 1/2″ lengths
1 8-ounce package sugar snap peas
12 ounces grape tomatoes, halved
1/2 cup red onion, chopped
6 Tbsp. fresh dill chopped (or 1 tsp. dried dill)
1/4 cup olive oil
2 Tbsp. sherry vinegar (or red or white wine vinegar)
1/4 cup feta cheese, crumbled
Cook farro according to package directions in boiling water until done. Drain and transfer to large serving bowl.
Cook asparagus and snap peas together in a saucepan of boiling, salted water for 2 to 3 minutes, or until just crisp-tender. Drain and add to farro with tomatoes, chopped onion and dill.
Whisk oil and vinegar together and toss salad with dressing. Crumble feta cheese on top and serve.
WW PP Per serving: 6