Summer Farro SaladPrint this Page

Serves 4

6oz Farro Interno
6 ripe tomatoes, diced
10 leaves of basil
4 garlic cloves, minced
Artisan Cooperative Blend Extra Virgin Olive Oil
Sea Salt
Aldo Armato Pepperoncino
15 black olives, pitted and sliced

Cook the farro according to package directions. Cool the farro. In a small bowl combine tomatoes, olives, basil, garlic, olive oil, salt and pepperoncino to taste. Let this mixture sit for a half hour. Fold into the cooked, cooled farro and add the olives and more salt if needed. This salad can keep a few days in the fridge.