Farro
I
RECIPE: FARRO SALAD1½ tsp. kosher salt
½ cup garden cherry tomatoes
½ cup pitted black olives
1 English cucumber
3 oz. Gold Creek Farm feta cheese, crumbled
1 small bunch fresh mint
½ cup lemon oregano vinaigrette
¼ cup extra virgin olive oil
Freshly ground black pepper
Zoe's Garden micro opal basil
Preparation:
In a medium saucepan combine 4 cups of water and salt and bring to a boil. Once the water is boiling, add farro. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Remove and drain the farro. Once drained, place on sheet pan and refrigerate until cooled.
Once the farro has cooled, add cherry tomatoes, olives, cucumber, feta, and mint. Mix together with lemon vinaigrette in a bowl, then toss to combine and serve. Garnish with Zoe's Garden micro basil.
Lemon Oregano Vinaigrette :¼ Cup champagne vinegar
¼ Cup freshly strained lemon juice
¾ Cup canola oil
1 Tbsp. minced shallots
1 Tbsp. minced oregano
Preparation:
Whisk together the vinegar and lemon juice in a bowl. Slowly whisk in the canola oil. Stir in the shallots and oregano. Refrigerate in a covered container for up 2 weeks.
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