Difficulty: Easy - for beginners
2 large shallots
2 cups farro (uncooked)
4 cups chicken or veg stock
1/4 cup red wine vinegar
2T olive oil
1 pint cherry or grape tomatoes, halved or quartered
1 english cucumber or 2 persian cucumbers
1/4 cup finely chopped basil
salt and pepper
feta cheese (optional)
Heat the olive oil in a saucepan over medium heat. Add the shallots and saute until translucent. Add the farro and cook, stirring to coat each grain. Pour in the stock and bring to a boil. Reduce heat to simmer, cover and cook until farro is soft but still chewy in the center(15-25 minutes). Strain any liquid from the pot.
Cool the farro to room temperature and add the red wine vinegar, olive oil and stir to combine. Add tomatoes, cucumbers, basil and optional feta cheese crumbles. Season to taste. Serve chilled.
It would also be good with red onion, corn, red pepper, chopped mint...etc.