The rest of Irving Berlin’s song doesn’t apply, but the first line has been painfully true here these last few weeks. Close to 100 degrees F in June? Yeah, that’s pretty hot, even for the South. Now it’s July, and we can expect more of the same.
There are many ways to cool off in the heat of Summer. You can enjoy the air conditioning, mercifully. In your free time you can hike along cool streams and rivers and take a dip or jump into a pool…or even a run through a sprinkler will do if you don’t have a water ban. And you can enjoy sipping cooling beverages and eating foods that are appropriate to the season. I’ll take all of the above, but am here to talk about the latter.
Farro had become one of my new best friends. I love its look and really enjoy its chewy texture, especially in a salad. Last summer, I posted a Fruited Farro Salad that you can see by clicking on the name. It’s a savory sweet salad, wonderful as a side dish or a light lunch. This summer I’m into quick one dish meals, particularly if they involve heating anything up other than an outdoor grill. This Roasted Mushroom and Tomato Farro Salad really fits the bill and I never get tired of it.
First off, it features some of my favorite ingredients like meaty portobello mushrooms and fresh grape tomatoes, which are roasted in olive oil with a touch of salt and pepper to intensify and concentrate their flavors. Then I add lots of fresh herbs from my garden, the farro, some chopped Parmesan cheese and a lemon scented dressing. Served at room temperature or cold, this salad is very refreshing while still being hearty enough to eat on its own as a light meal. It also pairs well with grilled meats and other veggies. And best of all, it’s a deliciously cool way to enjoy the season.
Roasted Mushroom and Tomato Farro Salad
For the salad:
2 cups uncooked farro
Pinch of kosher salt
6 oz. Portobello mushroom caps, cut into 3/4 inch pieces
1 pint grape tomatoes
2 Tablespoons Olive oil
Kosher salt and freshly ground black pepper
1/4 cup fresh Italian parsley, chopped
1/4 cup thinly sliced fresh basil leaves
1 Tablespoon finely chopped fresh thyme leaves
1/3 cup of finely chopped Parmesan cheese
For the dressing:
3 tablespoons fresh lemon juice
6 tablespoons extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Place the uncooked farro in a medium-sized saucepan and cover with water. Allow the farro to sit for 20 minutes, then drain off the water and add more water to cover it by an inch. Add a pinch of salt, bring the water and farro to a boil, then reduce the heat to a simmer and cover, allowing to cook until the farro is just done but still has some chew to it, about 20 minutes. Drain the farro really well and transfer to a large bowl to cool.
While the farro is cooking and cooling, preheat the oven to 350 degrees and line a baking sheet with aluminum foil. Make a second foil packet about half the length of the baking sheet and turn up the edges to make a square “tray” of foil. Toss the portobello mushrooms with a tablespoon of the olive oil and distribute them in one layer on one side of the baking sheet, then toss the grape tomatoes with the other tablespoon of olive oil and place them in the foil tray on the other side of the baking sheet. Season the mushrooms and the tomatoes with salt and pepper. Roast them in the oven for 20 minutes, stirring after 10 minutes, until the mushrooms are cooked through and crispy on the edges and the tomatoes have softened. Remove from the oven when fully roasted and set aside to cool for at least 5 minutes.
Add the cooled roasted mushrooms and tomatoes, parsley, basil and thyme to the cooked farro and toss gently to combine. In a separate small bowl, combine the lemon juice, salt and pepper, then whisk in the 6 tablespoons of olive oil to emulsify. Pour the dressing over the farro mixture and toss gently, then add the parmesan and stir again gently to combine. Taste and add more salt and pepper if necessary. Allow the flavors to blend for 30 minutes at room temperature and serve. Refrigerate any unused salad for up to 3 days.