Farro and Cherry Tomato Salad with Pecorino

Books For Cooks, a wonderful bookstore in London, publishes a small anthology of favorite recipes every year.  The following is adapted from Jennifer Joyce’s Small Bites and excerpted in Book for Cooks Vol. 7.  I usually soak farro in advance for several hours or overnight to reduce the cooking time.

1 cup whole grain farro (not pearled)
1 small red onion, finely chopped
Juice of  1 lemon
1 pint cherry tomatoes, halved
Extra Virgin Olive Oil
Salt and black pepper
3 stalks, celery, finely chopped
2 ounces Pecorino cheese, grated, coursely
1/4 cup currants, soaked in hot water
Chopped mint, basil, parsley
6 tablespoons olive oil
4 tablespoons red wine vinegar
1 tsp runny honey

Soak the farro for several hours or overnight.  Bring a large pot of water to a boil and add the faro, return the water to a boil, reduce and simmer, covered, for 30-40 minutes (depending on how long you’ve soaked the grain).

In the meantime, marinate the chopped red onion in the lemon juice — this will help to reduce the harshness of the onion.  Preheat the oven to 350F.  Place the cherry tomatoes in a shallow roasting pan with a drizzle of olive oil.   Roast for 20 minutes or until some tomatoes are softened and some are burst.   For the vinaigrette, combine the olive oil, red wine vinegar, and honey in a bowl.

Toss the cooked farro with the red onion and lemon juice and then add in the roasted cherry tomatoes, chopped celery, grated Pecorino cheese, soaked currents and herbs  Toss with the vinaigrette and serve.

Serves 4