4 PM FIX: FARRO SALAD WITH BLACK OLIVES, TOMATOES, AND ARUGULA

CIao'd while doing what everybody else was doing Monday night. Debategate.

RECIPE

FARRO SALAD WITH BLACK OLIVES, TOMATOES, AND ARUGULA

Farro, an ancient Italian grain with nutty flavor and a pleasing texture, stars in this robust salad that’s hearty enough to make a healthy, vegetarian (or not) main course.

Serves 4 -6 as a main course

8 tablespoons (1/2 cup) extra-virgin olive oil
1 small onion, finely chopped
2 cups farro
2 teaspoons kosher salt
2 bay leaves
A few sprigs fresh thyme
2 cups chicken or vegetable stock
2 cups water
3 tablespoons balsamic vinegar
Freshly ground black pepper
1 ½ cups cherry tomatoes, halved
2/3 cup pitted black olives, sliced lengthwise
1/3 cup coarsely chopped (pebble-size) Parmesan cheese
2 cups arugula leaves
½ cup chopped fresh Italian (flat-leaf) parsley
½ cup chopped fresh basil

Heat 2 tablespoons of the olive oil in a large heavy saucepan over moderate heat. Add the onion and sauté until translucent, about 5 minutes. Add the farro and stir to coat with the oil. Add the salt, bay leaves, thyme, chicken stock, and water, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the farro is tender but al dente, about 25 to 30 minutes. If there is liquid left at this point, strain it out.

Pour the farro onto a baking sheet, remove the bay leaves and thyme sprigs, and cool to room temperature.

In a small bowl, whisk together the balsamic vinegar and remaining 6 tablespoons olive oil. Season with salt and pepper.

Transfer the farro to a large bowl. Add the dressing and stir to coat. Fold in the tomatoes, olives, and Parmesan. Just before serving, fold in the arugula, parsley, and basil.

The salad can be refrigerated overnight. Bring to room temperature before serving.