This is the perfect time of year to plant your garden. Ideally, you’ve already begun, but it’s not too late. We’re also little behind due to travel.
My favorite thing to do this time of year is to plan a trip to the nursery. I take a walk through my garden, pen and paper in hand, and write down all the ground I need to fill. Every year we plant perennials, but some of them invariably do not grow back. It is frustrating, as I plant perennials in hope that they will, in fact, be perennial. But that’s okay; there are few things I enjoy more than planning and planting our garden. I am thankful that the hubby enjoys it too because he does the really heavy digging in the rocky soil.
My very favorite is planting the herbs. Everyone who enjoys cooking should consider a herb garden. All you need is soil, a pot, and some herbs. Plant it, watch it grow, and use the fresh herbs in your best recipes to make them even better.
This can be overwhelming, but both of us love to watch it flourish. Every morning I take a walk and send him pictures of the progress. I have my tea on the terrace every morning and marvel at the beauty of it all.
After a day of gardening, I like to make something that is enjoyable and satisfying. This recipe is one of them. The farro is unquestionably the star. Farro is a grain similar to barley in that it fills you up but is not heavy in your stomach. Toasting the farro first makes it more fragrant and crispy. The tomato and cucumber give it a salad like feeling, while the onion offers a nice little kick. The dressing is full of flavor, with the oregano and garlic adding a bit of savory. The best part, of course, is the ricotta. It takes on the flavors of the dressing so nicely, making every bite delightful.
This recipe will serve 4 to 6 people who will enjoy this cool summer salad after a hot day in the garden.
Ingredients for Farro Salad with Herbs and Ricotta:
For the Farro:
1 cup Farro
1 tablespoon extra-virgin olive oil
2 tablespoons kosher salt
For the dressing:
1/3 cup red wine vinegar
Juice and zest of half a lemon
4 sprigs fresh oregano, leaves pulled and chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 garlic cloves, peeled and minced
1/2 cup very good olive oil
For the salad:
1/2 cup English cucumber, peeled, seeded, and cut into thin slices
1 cup grape tomatoes, halved
1/2 cup red onion, chopped
1/4 cup fresh parsley, chopped
10 fresh basil leaves, julienned or chopped
Make the Farro:
Preheat oven to 350 degrees F.
Combine the farro and olive oil and spread it out on baking sheet lined with parchment paper.
Place in oven to toast until it’s golden brown and fragrant, 8 to 10 minutes.
Remove from oven.
Bring 2 quarts of water to a boil and add the kosher salt.
Add the farro and return to a boil.
Reduce heat to medium-low and simmer for 18 to 20 minutes.
Drain farro and transfer to a large bowl.
Set aside to cool to room temperature.
Make the dressing:
Combine vinegar, lemon juice, oregano, salt, pepper, and garlic, in a medium bowl.
Whisk to combine.
Slowly, while whisking, add the olive oil.
Make the Salad:
Add the tomatoes, red onion, parsley and basil in the bowl with the farro.
Drizzle 2/3 of the dressing over the salad and mix to combine.
Check salad to see if it is coated.
If you need to, add more dressing in small amounts.
You do not want to overdress and have a soggy salad.
Add dollops of the ricotta cheese and serve.
It’s that simple!
