It seems as if the year is flying by - remember when you were a kid and summer seemed to last forever? Now that you're an adult if you blink it is October. LOL
Anyway . . . a new month means it istimetogather with the great group of cooks from across North American for the Cooking Light Virtual Supper Club.
This month's theme of 'Backyard Barbecue' was selected by Sarah. I was tasked with bringing a salad to the festivities. I selected this farro salad because I LOVE farro - the nutty taste and slightly crunchy texture is perfect for a nicer summer salad. This dish also makes use of cherry tomatoes -sad story here . . . generally I have a number of cherry tomato plants on the terrace and I would just pop out and pick a handful for this salad but this year the plants were all sold out by the time I arrived home from Italy. Boo hoo. Instead I had to use store bought!
Enough of my sad tales.
This was a wonderful salad - making perfect use of fresh, seasonal ingredients.
Farro Salad with Cherry Tomato, Onion, and Almonds
9 ounces uncooked pearled farro
1 1/2 cups sliced, halved cucumber (half moon)
1 1/2 cups quartered cherry tomatoes
1/2 cup vertically sliced red onion
1/2 cup chopped fresh flat-leaf parsley
1/4 cup Multipurpose Vinaigrette
1 tablespoon mascarpone cheese
1/4 cup lightly salted, smoked almonds, chopped
Cook farro according to package directions, omitting salt; drain in a colander. Rinse with cold water for 30 seconds; drain. Cool to room temperature.
Combine cooked farro, cucumber, tomatoes, onion, and parsley in a large bowl.
Combine vinaigrette and mascarpone in a bowl, stirring with a whisk. Pour over farro mixture, tossing to combine. Top with almonds.
3 tablespoons red wine vinegar
2 tablespoons finely chopped shallots
2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons Dijon mustard
1/2 teaspoon light agave nectar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 garlic cloves, minced
1/4 cup extra-virgin olive oil
Combine first 8 ingredients in a small bowl, stirring with a whisk. Slowly drizzle olive oil into vinegar mixture, stirring constantly with a whisk.