1 c farro*
1/4 c good EVOO*
1 small red onion
1/4 lb dry salami, casing removed & cubed*
Sea salt & fresh ground pepper*
1 c cherry tomatoes, halved
2 T fresh parsley, chopped
1 T fresh marjoram, chopped
1 T sherry vinegar*
* Available at ATI
Bring a large sauce pan of water to a boil, add the farro, cover, simmer and cook over low heat until the farro is al dente. About 30 minutes. Drain the farro and place in a serving bowl.
In a large skillet heat 2 T olive oil and add the onion. Cook over medium heat until softened, about 2 minutes. Stir in the salami and cook until hot. Season with sea salt and pepper. Add this mixture to the farro along with the remaining ingredients. Stir well and season to taste. Serve warm.
