King Tut’s Summer Sup

by Anne Bennett on June 29, 2012

I’ve made tabbouli-like salads a million times. However, this is the first time I’ve stirred one up with farro, the ancient grain in the wheat family that’s become popular enough to be stocked at Costco. (You know you’ve reached a mass audience when you’re on the shelves at Costco!)

Don’t let the fact that it’s highly nutritious stop you in your tracks to our favorite wholesale warehouse store. Farro is also delicious, similar to barley and just as easy to cook. It’s crunchy and especially refreshing when made into a cool summer salad like this one.

I improvised with what I felt like eating in our 107 degree weather. (By the way, lest you think Kansas City is unusually steamy, Al Roker the TV weatherman said that 50 million people have been impacted by this heat wave.)

Tomatoes, check. Cucumber, check. Feta cheese, check. Lemon vinaigrette, check. Avocado, BUZZ. Nope. Too hot for the creamy heaviness of avocado, although you may disagree.

I served this with roast chicken, the recipe for which you can find here. I didn’t want to heat up the kitchen, so I roasted it earlier in the afternoon in a cast-iron skillet on the barbecue, keeping the grill temperature at about 425 degrees for an hour.

Farro Salad with Veggies and Feta

Simmer one cup of farro in three cups of lightly salted water for about 15 minutes, until the water is evaporated and the farro is nicely crunchy but cooked.

Drain and rinse in a colander under cold water.

Gently toss in a bowl with chopped tomato, cucumber, slivered green onions and feta cheese. Very lightly dress with lemon vinaigrette and toss and serve at room temperature.

When it gets a bit cooler–if it ever gets cooler; it’s so early in the summer that I’m beginning to worry–I may re-think the avocado, or perhaps add some red bell pepper. Or grilled corn!

The possibilities are limited only by your imagination and your bounty from the farmer’s market.

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