Cooked farro has a nutty flavor and slightly chewy texture, both of which are particularly delicious in salads like this one. Use your favorite variety of apple to make this late summer and early fall salad. Sliced pears are a perfect match, too.
- 1 1/2 cup farro
- Salt to taste
- 1/4 cup olive oil, divided
- 1/2 medium red onion, chopped
- 1 large gala or granny smith apple, cored and chopped
- 1 tablespoon chopped thyme
- 3 tablespoons apple cider vinegar
- 3/4 cup chopped toasted pecans
- Pepper to taste
Soak farro in cold water for 20 minutes; drain well.
Bring 2 quarts salted water to a boil in a medium pot. Add farro and simmer, uncovered, until tender, 30 to 35 minutes. Drain well then rinse under cold water for 30 seconds. Drain again, then transfer to a large bowl, cover and refrigerate.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Add onions and cook until softened and translucent, about 5 minutes. Add apples, stir well and cook until slightly softened, 2 to 3 minutes more.
Transfer apple mixture to bowl with farro. Add thyme, vinegar, remaining 2 tablespoons oil, pecans, salt and pepper and toss gently to combine. Serve immediately.