Ingredients

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• 2<\/span> cups<\/span> semi-pearled farro<\/span><\/li>
• 1\/3<\/span> cup<\/span> pine nuts<\/span><\/li>
• 3<\/span> cucumbers, peeled, cut into 3\/4" chunks<\/span><\/li>
• 3<\/span> tomatoes, thinly sliced<\/span><\/li>
• 1<\/span> pint<\/span> cherry tomatoes, cut in half<\/span><\/li>
• 1<\/span> lemon, juiced<\/span><\/li>
• 1\/3<\/span> cup<\/span> extra-virgin olive oil<\/span><\/li>
• 2<\/span> tbsp<\/span> red-wine vinegar<\/span><\/li>
• 2 cups<\/span> torn basil leaves<\/span><\/li><\/ul><\/div><\/div>\n

  Instructions

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  • Cook farro in a large Dutch oven or other heavy pot over medium heat, stirring often, until golden brown and toasted, about 4 minutes. Remove pot from heat and pour in cold water to cover grains by 1"; add about a tablespoon of salt. Over medium heat, bring water to a boil. Reduce heat and simmer until grains are tender, about a half hour. Drain and transfer to a large bowl. Meanwhile, toast pine numbers for a few minutes over medium heat in a shallow pan, stirring, about 3 minutes (watch them! they burn easily).. Add pine nuts, cucumbers, tomatoes, red onion, lemon juice, oil, and vinegar to the bowl with farro and toss. Season with salt and pepper and top with basil leaves just before serving.<\/span>

    <\/div>Courtesy of Bon Appetit<\/span><\/div><\/li><\/ul><\/div><\/div>\n

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    <\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      Farro is full of protein for a light main dish salad.<\/p>\n","protected":false},"author":1,"featured_media":891,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2],"tags":[94,128,191,190,9,25,28],"class_list":["post-1103","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-cherry-tomatoes","tag-cucumber","tag-farro","tag-grain","tag-recipes","tag-salad","tag-tomato"],"yoast_head":"\n