Summer Farro Salad

Will made an oopsies this week. He forgot to make our lunch for the week on Sunday. And then forgot again Monday. And then again Tuesday. After buying me lunch on Wednesday to make up for forgetting, he finally made our salad for the week Wednesday night. It was another new recipe from his new food website, Food 52. We have had barley on hand for awhile and we typically use it for soup. However, we were a little quinoa-ed and couscous-ed out for the moment, so I said, "hey, do we have any barley salad recipes?" The answer was no, but Will found one on the new website to try. It was pretty on par with our other weekly salad recipes in that it involved a grain, some veggies, and some fresh herbs. We have been very pleased with it and the best news is, we'll have some around for lunch this week before we leave on our giant East Coast trip (crossing through or stopping in 8 states over the course of 6 days)!

Cooking Notes: We have used both barley and farro for this salad, but farro is definitely the preferable option if you can find it. We use Trader Joe's quick-cook farro, which is probably the easiest. We also always omit the olives that the original recipe calls for - ew, olives.

Summer Farro Salad (adapted from Food 52; serves 6-8)
2 cups uncooked farro
1/2 medium red onion
1/2 tsp salt
1 cup mozzarella, diced
1 pint grape tomatoes, halved
1 tbsp finely chopped fresh basil
Handful of fresh parsley
Ground fresh pepper
Dressing
1/4 cup olive oil
1 tsp balsamic vinegar
1 tbsp red wine vinegar
2 tsp honey

Cook farro or barley according to package directions. Allow to cool before combining with the remaining ingredients. While the farro cools, whisk the olive oil, vinegars, and honey to prepare dressing. Finely chop the onion. Add the onion, farro, mozzarella, tomatoes, parsley and basil to a deep bowl. Pour the dressing over the ingredients and stir well to combine. Season with S&P and enjoy!

Recipe: Food 52: Summer Farro Salad