makes 4-6 servings
1 1/2 cups pearled farro
1 teaspoon fine sea salt
1/2 cup sun-dried tomatoes (not packed in oil), soaked in hot water for 10 minutes
1/2 small red onion, finely chopped (about 1/2 cup)
1 cup fresh herbs (I used a mix of basil, oregano, and parsley), chopped
1/4 cup extra-virgin olive oil
juice from 1 lemon (about 2-3 tablespoons)
1 teaspoon freshly grated lemon zest
1 tablespoon red wine vinegar
freshly ground black pepper
1 medium (or 2 small) zucchini, trimmed and chopped into small dice
1. Add 6 cups of water to a medium sauce pot and bring to a boil. Add the farro and salt and cook until the farro is tender, about 20 minutes. Drain the farro and place in a serving bowl.
2. While the farro is cooking, drain the sun-dried tomatoes, lightly pat dry and chop into small pieces.
3. Add the chopped onion, herbs, oil, lemon juice, lemon zest, and vinegar to the serving bowl with the farro. Toss to combine. Season to taste with salt and pepper. Add the chopped sun-dried tomatoes and zucchini, toss to combine, and serve.