Farro Salad

Several years ago on a trip to Italy, many times we came across farro on the menu. We did not know what it was, but we are always willing to try something new. We found it in soups, salads, and as side dishes. It was very good and reminded us somewhat of barley, but more flavorful. Farro was cultivated in the ancient world and is just now becoming popular again, especially in Italy.

With that memory in mind, we found we could order farro on the Internet from Chef Shop. So last night, we made a farro salad that we just could not stop eating. We cooked the farro in salted water and after it cooled, added chopped tomatoes, radishes, onions, parsley, chives, garlic and tossed with a balsamic vinaigrette made with olive oil. Very, very good. If by chance you are willing to give it a try and have a difficult time finding farro, barley can be substituted, but I doubt it would taste as good.