This recipe had some issues from the start. First, I could not find farro so I decided to substitute wheat berries, which are not at all the same but are at least another grain. Oh except the wheat berries take twice as much time to cook as farro, which I didn't realize until I started dinner. Then, I didn't have white wine vinegar so I subbed red wine vinegar, and it turned out to be too acidic. And then the avocados weren't ripe. So we had vinegary, avocado-less wheat berries. It turns out that we enjoy wheat berries in general so I will make more recipes using them, but this just didn't work for us.
Farro, Avocado, Cucumber, and Cherry Tomato Salad
Cooking Light, July 2008
Farro is a whole grain with a pleasantly chewy texture. Look for it at specialty markets and gourmet grocers or health food stores. With crunchy cucumber, sweet cherry tomatoes, and buttery avocado, this dish makes a refreshing lunch. Pair it with a simple starter soup and whole-grain crackers for dinner.
1 cup uncooked farro or spelt
4 teaspoons extravirgin olive oil
1/4 teaspoon fresh grated lime rind
1 tablespoon fresh lime juice
1 tablespoon white wine vinegar
3/4 teaspoon salt
1/2 teaspoon black pepper
2 cups red, orange, and yellow cherry tomatoes, halved
1 3/4 cups chopped seeded English cucumber (about 1 small)
1/4 cup fresh cilantro leaves
3/4 cup sliced peeled avocado (about 1 small)
1. Place farro in a large saucepan; cover with water to 2 inches above farro. Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Drain and rinse with cold water; drain well.
2. Combine oil, rind, juice, vinegar, salt, and pepper in a large bowl; stir with a whisk. Add farro, tomatoes, cucumber, and cilantro; toss gently to coat. Place about 1 cup farro mixture on each of 5 plates; garnish evenly with avocado. Serve immediately.
Yield: 5 servings