The kids are away so gorgonzola is here to stay! Until tomorrow that is- they both detest it.
I had a girls night last night and this went well with what my Lookout Mountain friends brought-Caprese salad with heirloom tomatoes, goat cheese crackers, homemade sangria bursting with fresh fruit, cream cheese with jalapeno raspberry jam, fried squash blossoms straight from the garden and chocolate lava cake and key lime pie for dessert! They are all foodies and great ladies!
I learned about farro salad in Liguria Italy where it’s so hot in summer (no AC) no one wants to turn on the stove much. I love the chewy,nuttiness of farro and it’s so nutritious! You can put just about anything in farro salad but the kitchen sink!
Farro Salad with Cherry Tomato and Arugula or everything but the kitchen sink!
Serves 6 or so
1 1/2 cups farro (3/4 pound)
1/3-cup extra-virgin olive oil
1 Tbsp. balsamic vinegar
Kosher Salt and cracked pepper
1/2 pound cherry tomatoes, halved
2 bunches of arugula (3/4 pound), stemmed and torn into bite-size pieces
gorgonzola cheese – or goat, mozzarella or whatever you love!
Balsamic glaze – optional
Toasted nuts- optional -pine nuts, almonds, pecans or ???
In a large saucepan of boiling salted water, cook the farro until al dente- about 15 minutes. Drain well. Transfer to a bowl and let cool to room temperature.
In a bowl, mix the olive oil and vinegar.
Add the tomatoes, arugula and dressing to the farro and toss well. Season with salt and cracked pepper and serve at once.
Can drizzle balsamic glaze to finish it off
The cooked farro can be refrigerated overnight.
The farro salad calls for a dry white Italian wine with character.