Wheat Berry and Farro Salad
- 1 cup wheat berries
- Kosher salt and freshly ground black pepper
- 1 cup farro
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons pomegranate molasses
- 1/4 cup plus 1 tablespoon olive oil
- 1 pint cherry or grape tomatoes
- 3 scallions, thinly sliced
- Handful basil leaves, roughly torn
- 4 ounces aged goat cheese
Put the wheat berries in a medium saucepan, add 6 cups of water and salt and pepper. Bring to a boil, reduce heat and simmer until tender and chewy, about 1 hour, adding more water as needed. Drain any water that is left. Transfer the wheat berries to a large bowl.
Put the farro in another medium saucepan and add enough water to cover by an inch and salt and pepper. Bring to a boil, reduce heat and simmer until tender, 25 to 40 minutes, adding more water if needed. Drain any water that is left. Transfer to the bowl with the wheat berries. (The grains can be made up to a day in advance and refrigerated.)
While the grains cook, make the mustard vinaigrette. Whisk the vinegar, mustard, pomegranate molasses, salt and pepper to taste in a bowl. Whisking constantly, dribble in the 1/4 cup oil until the mixture is smooth and emulsified. Taste and season as necessary.
Heat a large skillet over high heat. Add the remaining 1 tablespoon oil, and when it is almost smoking, add the tomatoes. Season with salt and pepper and cook, tossing once or twice, just until the tomatoes have a few dark spots, about 4 minutes. Remove from heat, cool and halve.
Thank you! your flag was submitted.