A refreshing salad made with farro, cucumbers, red onion, chile, and a flavorful red wine vinaigrette.
105 minutes
A refreshing salad made with farro, cucumbers, red onion, chile, and a flavorful red wine vinaigrette.
Farro, perlato or semipearled
0 oz
Cucumbers, cut into 1/4-inch dice
0 lb
Red Onion, cut into 1/4-inch dice
each
Serrano Chiles, cut into tiny dice
each
Fresh Basil Leaves, thinly sliced (chiffonade)
cups
cups
Maldon Flaky Sea Salt
to taste
1. Cook Farro
Place farro in a large saucepan and cover it with water. Bring it to a boil, then reduce the heat and let it simmer until the farro is just tender. This should take about 25 minutes if you’re using pearled farro, or up to 1½ hours for whole-grain farro. Drain the farro and let it cool in a large bowl.
2. Prepare Vegetables
While the farro is cooking, dice the cucumbers and red onion into ¼-inch pieces, and finely chop the red finger chile or serrano chile. Slice the fresh basil leaves into thin ribbons (chiffonade).
3. Combine Ingredients
Once the farro has cooled, add the cucumbers, red onion, chile, and basil into the bowl with the farro. Pour in the red wine vinaigrette and toss everything together until well combined.
4. Season and Serve
Season the salad with Maldon flaky sea salt to taste. Let the salad stand at room temperature for about an hour before serving. If not serving right away, refrigerate for up to three days, and bring to room temperature before serving.
Farro should be tender but with a chewy texture. Use a ratio of one part farro to three parts salted water or broth for more flavor. Cook it al dente, then drain and spread it on a tray to cool. This prevents overcooking and clumping.
Choose crisp, firm cucumbers like English or Persian varieties which have fewer seeds and thinner skins. Peel them in alternating stripes for a visually appealing look and to add texture. If using regular cucumbers, consider deseeding them to avoid excess moisture in the salad.
Season the farro lightly while it’s still warm to help it absorb flavors. Season cucumbers with a pinch of salt before assembling the salad to enhance their taste and draw out some water.
Use a quality extra-virgin olive oil and a red wine vinegar with a robust flavor profile. Adjust the classic vinaigrette ratio of 3 parts oil to 1 part vinegar to your palate, adding a touch of honey or Dijon mustard to emulsify and balance the acidity.
Add elements like radishes or bell peppers for crunch, or feta cheese or avocado for creaminess.
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