American Farro Salad with Tomato, Feta, Cucumber & Basil

By Churchill Downs Executive Chef David Danielson

Ingredients
  • Olive oil, for cooking
  • 2 large shallots finely chopped
  • 2 cups farro (uncooked)
  • 4 cups vegetable stock
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 pint grape tomatoes, halved
  • 1/2 large English cucumber, diced
  • 1/4 cup finely chopped basil
  • 1/4 cup feta cheese crumbled
  • Kosher salt and freshly ground black pepper

Preparation

Heat a few tablespoons olive oil in a heavy saucepan over medium heat. Add the shallots and sauté until translucent, about 5 minutes. Add the farro and cook, stirring to coat each grain, 1 to 2 minutes. 

Pour in the stock and bring to a boil. Reduce heat to a simmer, cover, and cook until farro is soft but still chewy in the center, about 12 minutes. (If there is more than a tablespoon or two of leftover stock, strain it out.)

Cool the farro to room temperature.  Add the red wine vinegar and olive oil, and stir to combine. Fold in tomatoes, cucumbers, and basil. Season with salt and pepper, and adjust vinegar and oil amounts to taste. Sprinkle with feta cheese.  Serve chilled or at room temperature.

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