This photo has been bugging me. I know I made this a couple of months ago, and that we liked it, but I didn’t write anything down. “I’ll remember,” I thought. Sure. This is the reason I started this blog in the first place: I come up with something yummy, & then later can’t remember how to replicate it. All I have to go on is a photo & its caption from a couple of months ago, and most of the time I don’t even have that. This is it, as best I can remember and/or piece together. If you’re brave enough to try it before I redo it, let me know how it is!

You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

1 cup Farro*

2 cup chopped Cucumber – I used a small European one, since mine won’t produce for another few weeks.

1 pint halved or quartered Grape Tomatoes ~1 +1/2 – 2 cups

1 cup Vidalia or other sweet onion

1 Apple, cored & chopped (skin on)

⅓ cup Lemon juice

2 tsp lemon zest

1/4 cup extra-virgin olive oil

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1/3 cup chopped fresh basil

Note to self: For a Fall salad, how about adding a hint of cinnamon?

Directions:

1.) Rinse farro. Place in a medium saucepan with 3 cups water, bring to a boil. Reduce heat, & simmer for about 25-30 minutes.

2.) While farro cooks, whisk together lemon juice & zest, olive oil, salt, pepper, & basil. Stir in cukes, tomatoes, onion, & apple.

3.) When farro is done cooking, drain off any excess liquid. Let sit about 5 minutes, before stirring into the vegetable mixture. Serve warm, or pop in the fridge for a cool serving later.

I tried a sprinkle of cinnamon on some leftovers; it was yummy! Next time, I think I’ll either sprinkle some on all the apples, or mix it right into the vinaigrette. Stay tuned – I’ll let you know how much.

*Check your farro package for cooking time, & adjust accordingly. Due to differences in processing, some farro cooks more slowly than this. Some cooks more quickly, too, but that probably means it’s no longer a whole grain.