Summer Farro Salad with Ricotta Salata
- 2 cups farro or spelt
- ½ teaspoon sea salt or kosher salt
- 4 cups loosely packed arugula
- 2 cups cherry tomatoes, quartered
- ¾ cup (3 ounces) crumbled ricotta salata
- 2½ tablespoons red wine vinegar
- 1 large garlic clove, pressed or finely minced
- 6 tablespoons olive oil
- Sea salt or kosher salt and freshly ground pepper, to taste (optional)
Instructions:
This dish is flavorful, filling and a fun way to enjoy an ancient grain – farro.
- Bring 6 cups of water to a boil in a medium saucepan. Stir in the farro and salt, and return to a boil. Reduce the heat to medium, and cover partially. Simmer until the farro is tender but firm to the bite, about 25 minutes. Drain in a colander and rinse under cool running water; drain well.
- In a large bowl, combine the farro with the arugula, tomatoes, and cheese. In a small bowl, combine the vinegar and garlic; gradually whisk in the olive oil. Season with salt and pepper if needed. Pour the vinaigrette over the farro salad and toss to combine. Add more salt and pepper, if necessary.