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Drain the farro and discard the onion, carrot and celery. Let cool completely. 2. In a large bowl, whisk the remaining 1/3 cup of olive oil with the vinegar and season with salt and pepper. Fold in the farro, red onion, cucumber, tomatoes and basil, season with salt and pepper and serve.
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Cook the farro: Cover farro with water and let soak for 25 minutes. Drain & transfer farro to a pot. Cover with 2 quarts water with salt (how much salt?) and a bay leaf.
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Greek salad or horiatiki salad [a] (Greek: χωριάτικη σαλάτα [b] or θερινή σαλάτα) [c] is a salad in Greek cuisine generally made with pieces of tomatoes, cucumbers, onion, feta cheese, and olives (typically Kalamata olives) and dressed with salt, Greek oregano, lemon juice and olive oil.
Dakos, [183] [184] [185] a traditional Cretan food features a slice of soaked dried bread or barley rusk topped with chopped tomatoes and crumbled feta or mizithra cheese, dried oregano and a few splashes of olive oil. Dakos is also deemed as a salad. Sikotakia , [186] fried lamb or chicken small liver slices with olive oil and oregano. Also it ...
A simple salade niçoise in the 19th-century style, made of tomatoes, anchovies and olive oil. The version known in Nice in the late 19th century was a basic combination of tomatoes, anchovies and olive oil, described as "simple food for poor people". [3] Over time, other fresh and mostly raw ingredients were added to the salad as served in Nice.
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