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(post, Kathleen Bauer)
With the weather creeping toward summerlike, I'm thinking more about cool salads and picnics in a park, not to mention easy but impressive side dishes I can take to potluck dinners. This recipe for farro salad fits all those categories, and is perfect for any vegetarians in the crowd. Farro & Pecorino Salad From Luan Schooler at Foster & Dobbs 1 c. whole grain Farro Salted water 4 oz. good aged pecorino, cut into little cubes 1 c. halved cherry tomatoes 1/4 c. oil-cured olives, pitted & chopped roughly A handful of basil leaves 6 tablespoons (more or less) of good, full flavored olive oil Salt and fresh cracked pepper to taste Cook the farro in the salted water at a bare simmer until just tender. Drain well and spread on a baking sheet to cool (or, if you're in a hurry, run under cold water and drain thoroughly). Gently combine the farro, cheese, tomatoes and olives. Drizzle with olive oil—start with about 4 tablespoons, let it sit a few minutes, taste and add some more if it seems dry. Tear basil leaves and fold into salad, then season with salt and pepper to taste.