Farro Salad with Summer Veggies

In an age where it seems that everyone I know is going gluten-free or full-on Paleo, I’ve embraced my whole grains, and have been exploring some new ones.  I think in moderation, just about anything can be part of a healthy diet and whole grains offer many benefits.  They are full of nutrients and fiber, and are very filling, especially when they are the base of a salad.

I’ve never tried farro before but this one dish made me a fan.  It has a great chewy texture, with a mild, nutty flavor.  While not gluten-free, it is considerably lower in gluten than most other grains, and at least according to the sources I checked, can often be eaten by people who don’t tolerate gluten well.

This salad uses the best of the late summer veggies that are still available, but you could easily modify it to include whatever happens to be in season.  I found some very cool tomatoes – blueberry tomatoes – at the market that I had never tried before.  They were delicious, but feel free to use the cherry tomato or diced fresh tomato of your choice.

Blueberry Tomatoes!  Very yummy.

Blueberry Tomatoes! Very yummy.

This is definitely filling enough for a meat-free meal, but feel free to add some grilled chicken or fish along with it if you’re up for something a bit more hearty.

Farro Salad with Summer Veggies

Farro Salad with Summer Veggies

Farro Salad with Summer Veggies

1 pkg. farro
4 ears of corn, kernels removed
1 cucumber, diced
1 cup cherry tomatoes, halved
1 small onion, diced
1/2 jalapeno, minced
1 clove garlic, minced
Salt & pepper
1/4-1/2 c. rice vinegar
2 tbsp. olive oil
Grilled chicken (optional)
Balsamic glaze (optional)

Cook farro according to package directions and set aside.  While that is cooking, heat a drizzle of oil in a skillet and add onion, jalapeno and garlic to pan.  Sauté a few minutes until onion is tender.  Add corn and cook and stir another minute or two.

In a large bowl, add farro, onion mixture, tomatoes, cucumber, 1/4 cup rice vinegar and olive oil.  Add a big pinch of salt and some fresh ground pepper.  Stir well and taste.  Add a bit more vinegar if it needs some extra oomph.  Adjust seasonings as needed and serve.  Top with grilled chicken and/or balsamic glaze if desired.

We served ours with a little sliced grilled chicken and a drizzle of balsamic glaze.  Mmmm.

We served ours with a little sliced grilled chicken and a drizzle of balsamic glaze. Mmmm.

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