Farro is an ancient grain from Italy that has a nice nutty flavor. It cooks the same way as rice. Yields 4 portions.
250 ml (1 cup) raw farro
1 pint grape tomatoes, cut in halves
120g (½ cup) bocconcini cheese “pearls” size or cut in quarters
20 pitted Kalamata olives, cut in halves
4 fresh basil leaves, chopped
12 chive stems, chopped
30 ml (2 tablespoons) first cold pressed extra virgin olive oil
10 ml (2 teaspoons) balsamic vinegar
15 ml (1 tablespoon) lemon zest
Fill a big pot with water and bring it to a boil. Add the farro and lower the heat for a gentle simmer. Cook the farro for 30 minutes. While cooking, mix the rest of the ingredients in a large bowl. Place the salad aside. When the farro is cooked, leave to cool at room temperature. Add to the salad and serve.