Farro SaladFarro Salad

Step 1

Directions In a 2-quart pot over medium heat, bring the water and 2 teaspoons of the salt to a boil. Pour in the farro and simmer until tender, about 20 minutes.Strain the farro and immediately return it to the warm pot. Pan steam it by covering the pot and letting the steam finish cooking the farro, about 10 minutes.Mix the cooked farro with the olives, onion, carrot, celery, fennel, cucumber, tomatoes, capers, and garlic. Add the olive oil, vinegar, and herbs. Season with the remaining 1 teaspoon salt and the pepper.

Step 2

In a 2-quart pot over medium heat, bring the water and 2 teaspoons of the salt to a boil. Pour in the farro and simmer until tender, about 20 minutes.Strain the farro and immediately return it to the warm pot. Pan steam it by covering the pot and letting the steam finish cooking the farro, about 10 minutes.Mix the cooked farro with the olives, onion, carrot, celery, fennel, cucumber, tomatoes, capers, and garlic. Add the olive oil, vinegar, and herbs. Season with the remaining 1 teaspoon salt and the pepper.

Step 3

Directions In a 2-quart pot over medium heat, bring the water and 2 teaspoons of the salt to a boil. Pour in the farro and simmer until tender, about 20 minutes. Strain the farro and immediately return it to the warm pot. Pan steam it by covering the pot and letting the steam finish cooking the farro, about 10 minutes. Mix the cooked farro with the olives, onion, carrot, celery, fennel, cucumber, tomatoes, capers, and garlic. Add the olive oil, vinegar, and herbs. Season with the remaining 1 teaspoon salt and the pepper.

Step 4

In a 2-quart pot over medium heat, bring the water and 2 teaspoons of the salt to a boil. Pour in the farro and simmer until tender, about 20 minutes. Strain the farro and immediately return it to the warm pot. Pan steam it by covering the pot and letting the steam finish cooking the farro, about 10 minutes. Mix the cooked farro with the olives, onion, carrot, celery, fennel, cucumber, tomatoes, capers, and garlic. Add the olive oil, vinegar, and herbs. Season with the remaining 1 teaspoon salt and the pepper.