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
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