My Favorite Farro Salad

And why my husband thinks it grows in the refrigerator overnight

One of my summertime staples that is never far from my mind this time of year is this goodie-filled farro salad. It appears on our table so frequently that my husband began to suspect it was doubling in volume overnight, quietly rising like bread dough in the refrigerator. He isn’t entirely wrong. I tend to make a huge batch of farro that I keep in the fridge for days, adding different veggies, cheeses, flavors and dressings to fit the mood.

Often called the father of all wheat, farro is said to be one of the oldest cultivated grains. It is actually a term that refers to three ancient types of wheat: einkorn, emmer (the most common variety found in stores), and spelt. It comes in pearled, semi-pearled and whole forms. I usually opt for the semi-pearled because it’s quicker to cook than the whole farro, yet still has some of the bran (therefore nutrients) intact.

No matter which version you choose, farro has a hearty chew and nutty flavor that lends itself perfectly to salads. It’s absorbent enough to soak up all the flavors you throw at it, but sturdy enough to retain a satisfying bite without the grains turning soggy or spongy.

I have experimented with countless versions of this salad with different seasonal vegetables and flavor pairings, though I most often come back to the version below, which features cherry tomatoes, cucumbers, olives and feta.

In any case, my secret to a great farro salad is an herb-packed vinaigrette that coats every grain with flavor. Below is my standard recipe, but I tweak it regularly. Feel free to swap out vegetables, herbs and flavors at will.

Here are a few other pairings you might want to try out in your farro salads this summer:

• tuna + parmigiano + green beans + olives

• shrimp + citrus + garlic + pistachio + arugula

• mozzarella + basil + olives

• roasted bell peppers + grilled zucchini + thyme + capers

What is on your table?

What grain salad is your go-to summertime staple? I would love some new ideas!

My Favorite Farro Salad

• 3 cups (600 g) cooked farro (from about 1 cup/200g dry)

• 1 small red onion, thinly sliced

• 1/2 cup white wine vinegar, for soaking onion

• 3 tablespoons finely minced parsley

• 2 tablespoons finely minced dill

• 3 tablespoons finely minced basil

• 2 tablespoons finely minced mint

• 3 tablespoons red wine vinegar

• 1/4 cup extra virgin olive oil

• Salt, to taste

• 1 English cucumber, cut lengthwise, seeded, chopped into small cubes

• 2 cups halved cherry tomatoes

• 5 ounces (140 g) feta cheese, cut into cubes

• 1/2 cup pitted black olives, halved if large

• 1 can olive-oil packed tuna, drained, optional

Serves 4-6

Place the onion slices in a small bowl and pour over the white wine vinegar and a pinch of salt. If not completely covered, add cold water until all slices are submerged. Set aside for 30 minutes to soak.

Meanwhile, cook the farro in salted water according to package instructions, drain and transfer to a large bowl. Drain and rinse the onions and stir them into the farro while it’s still warm. Set aside to cool.

Meanwhile, prepare the vinaigrette. Combine the fresh herbs, red wine vinegar, olive oil and a generous pinch of salt in a small food processor or blender and blend into a thick green dressing. Taste and adjust salt as desired.

Pour the dressing over the farro and mix well. Taste and adjust seasonings as desired. Add cucumber, tomatoes, feta, olives, and tuna, if using. Stir well and refrigerate until ready to serve. Taste again before serving; it might need another splash of olive oil and vinegar as it absorbs flavors while resting.