|Serves||4 to 6|
This salad pairs ripe tomatoes with nutty-tasting farro (a kind of wheat), but you can substitute barley. Like most starches, grain salads are easily manipulated to meet the needs of the occasion. Sprinkle feta cheese over the salad to make it more substantial, or top it with thin wedges of a semisoft sheep’s milk cheese. The flavors of grain, tomato, and green olive also pair well with grilled poultry and lamb. For vegans, serve the salad as an accompaniment to roasted cauliflower and romesco, the Catalonian sauce made from peppers, nuts, and roasted garlic.
|1||cup farro or pearl barley|
|¾||tsp. sea salt|
|½||red onion, chopped|
|2 to 3||ripe tomatoes, peeled, seeded and chopped|
|¾||tsp. chopped fresh marjoram, or ½ tsp. dried Greek oregano|
|¼||cup chopped Italian parsley|
|½||cup pitted green olives, chopped|
|4||Tbsp. extra-virgin olive oil|
|2||Tbsp. red-wine vinegar|
Read more in Kelly Myers’ Front Burner article on the pleasures of cooking with summer tomatoes.
This content is from the Kelly Myers collection.
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