SUMMER Farro BOWLS
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2 cups cooked farro
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2 ripe peaches or nectarines, thinly sliced
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1 cups Bing cherries, pitted and halved
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1 cup cherry tomatoes, halved
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1 cucumber, sliced and halved
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2/3 cup corn (fresh or cooked)
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1/2 cup baby greens
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2 tablespoons olive oil
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1 lemon, juiced
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/4 cup gorgonzola cheese
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2 tablespoons fresh chopped basil leaves
Cook
farro in 4 cups of boiling salted water or vegetable stock (no extra salt
added) in a pot with a fitted lid. Check for tenderness at 20 minutes. May need
to drain excess water/stock. Set aside.
In a
large bowl, season the tomatoes and cucumber with a pinch of salt and pepper .
Add the cooked farro.
Toss
all of the fruit and vegetables to the tomato mixture. Toss well. Drizzle
the olive oil and lemon juice into the salad. Season with the salt and pepper,
tossing well. Toss in the gorgonzola. Gently toss the fresh basil. Serves 4-6.
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