Farro is an ancient grain still rather popular among Italians. It has a bulgur wheat quality to it, which makes it quite perfect for cold, refreshing vegetable salads. Honestly, this is more of a summertime dish, but it has just enough heft to take you through a cold winter's day.
2 cups whole-grain farro
4 cups water
1/4 cup extra-virgin olive oil
3 tablespoons white wine or champagne vinegar
1 large garlic clove, minced
1 1/2 cups tomatoes, chopped and seeded
1/2 cup green onions, sliced
1/2 cup kalamata olives, chopped
1/2 cup parsley, chopped
1 can tuna, packed in olive oil
2 tablespoons rinsed, drained, and chopped capers
4 hard boiled eggs, sliced
Salt to taste
Pepper to taste
In a slow cooker, combine the farro, water, and salt to taste. Cover and cook on low for 2 hours, or until farro is tender but still chewy.
While the farro is cooking hard boil the eggs by placing them in a medium sized pot filled with a good amount of cold water. Reduce heat to simmer and cook for five minutes. Turn off heat and let sit in water for another five minutes. Remove eggs and place them under running cold water for one minute. Then let them sit until just before assembling the salad. At this point, peel the eggs and slice them.
When the farro is cooked, place in a colander and rinse with cold water for 30-45 seconds, then drain. Place the farro in a large bowl and add oil and vinegar. Stir until combined. Add garlic, tomatoes, green onions, olives, tuna, capers, parsley, and salt and pepper to taste. Stir until combined. Top with the hard-boiled eggs. Serve immediately.