courtesy of Chef Sally Maraventano of Cucina Casalinga, Wilton CT Ingredients (Serves 6 -8 ): 1 pound of farro ½ cup of extra-virgin olive oil 2 garlic cloves peeled and left whole 6 vine-ripened tomatoes, halved and cut into slices 1 cucumber scraped and cut into wedges 1 red onion cut into small pieces 1 15 ½ -ounce can of cannellini beans a handful of fresh basil leaves salt and freshly ground pepper to taste

Preparation


Put the farro in a bowl and cover with cold water. Let it sit for 2 hours. Drain and discard the water.

In a large stockpot cover the farro with fresh cold water and bring to a boil. Cook for about 40 minutes until al dente. For this particular recipe the farro should be very soft, a bit more tender than al dente. Drain and rinse with cold water and transfer to a large ceramic glass bowl. Immediately drizzle ¼ cup of the olive oil on the farro. Let it cool.

In a small sauté pan, heat the rest of the oil and the garlic over very low heat, for about 1 minute. Once you turn the flame off, discard the garlic.

Add the tomatoes, cucumber, onion and beans to the farro. Drizzle the garlic flavored olive oil over the farro mixture. Cut the basil into fine ribbons, add it to the mixture, and toss together with salt and pepper.

TIP: This salad usually tastes better the day after it is made.

Recipe from Festa del Giardino by Sally Maraventano