The ham was good. The swisschard tart from the garden was brilliant. But when I went back for seconds, I dished my plate full of this farro salad.
Recipe from the Arizona Republic.
Warm Farro Salad with Grilled Italian Sausage
1 cup farro berries
4 sweet Italian sausages
Juice of 1 lemon
¼ cup olive oil
Ground black pepper
1 cup crumbled feta cheese
6 plum tomatoes, diced
1 medium cucumber, peeled, seeded and chopped
2 scallions, diced (whites and greens)
1 tablespoon chopped fresh oregano
2 tablespoons toasted sliced almonds
- Bring 1 quart (4 cups) of salted water to a boil. Add the farro and cook for 15 minutes, or until the grains are plumped and chewy. Drain and set aside.
- Meanwhile, heat a grill or grill pan to medium-high. Add the sausages and cook until browned on all sides, about 8 minutes. Set aside.
- In a large bowl whisk together the lemon juice, olive oil and pepper to taste. Mix in the feta cheese. When the farro has cooked and been drained, add it to the bowl and mix well. Set aside for 5 minutes to cool slightly. Mix in the tomatoes, cucumber, scallions and oregano. Cut the sausages into 1-inch rounds, then add those to the salad. Sprinkle the salad with the almonds.