Sunday, August 14, 2011

Farro/Barley, Cherry Tomato and Arugula Salad

Copyright 2011 LtDan'sKitchen blogs
This is another recipe taken from an old issue of Food and Wine magazine. The picture of the dish had always intrigued me, it being a simple salad with just three ingredients: farro, cherry tomatoes and arugula. I have made this numerous times while living in Atlanta and not knowing nor bothering to look up what farro was, I used orzo pasta instead. Arugula was quite hard to find so I used baby spinach leaves instead. Despite the changes I made, the dish held up in terms of flavor and texture. 

I finally made a more authentic version of the recipe except that I still could not find farro. However, barley is very much available and has the same texture and even the same look as farro. It was very cheap as well coming in at 99c per pound. This is definitely a healthy salad and is good for those who have issues with gluten as well. 

*Farro, Cherry Tomato and Arugula Salad - Adapted

1 1/2 cup barley or farro
1/3 cup olive oil
1/4 cup balsamic vinegar
salt and pepper
1/2 lb cherry tomatoes, halved
2 handfuls arugula or baby spinach

1. Cook the barley as you would pasta and cook until al dente which will take 
    about 25 minutes. Drain and let cool to room temeprature. 

2. Mix the olive oil and balsamic vinegar and season with the salt and pepper. 
    Toss in the tomatoes and add to the barley. Mix well. 

3. Add the arugula and mix well. Serve immediately. 

*Food and Wine, October 2000, page 184

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