Summer Farro Salad with Tomato, Cucumber & Basil

Ingredients

• Olive oil, for cooking
• 2 large shallots (or 1 sweet onion), finely chopped
• 2 cups farro (uncooked) (an Italian grain, found at Nundini on North Shepherd)
• 4 cups chicken or vegetable stock
• ¼ cup red wine vinegar
• 2 Tbsp. olive oil
• 1 pint cherry or grape tomatoes, halved or quartered
• ½ large English (hothouse) cucumber, diced. If using Diva cucumber, peeled and diced.
• ¼ cup finely chopped basil
• Kosher salt and freshly ground black pepper

Instructions

1. Heat a few Tbsp. olive oil in a heavy saucepan over medium heat. Add the shallots and sauté until translucent, about 5 minutes. Add the farro and cook, stirring to coat each grain, 1 to 2 minutes. Pour in the stock and bring to a boil. Reduce heat to a simmer, cover, and cook until farro is soft but still chewy in the center, about 12 minutes. (If there is more than a Tbsp. or two of leftover stock, strain it out.) Cool the farro to room temperature. Add the red wine vinegar and olive oil, and stir to combine. Fold in tomatoes, cucumbers, and basil. Season with salt and pepper, and adjust vinegar and oil amounts to taste. Serve chilled or at room temperature.
2. http://www.thekitchn.com/recipe-summer-farro-salad-with-tomato-cucumber-amp-basil-recipes-from-the-kitchn-193060