Chewy farro—an Italian whole grain—is tossed with mixed greens in this colorful salad. It's flavored by two kinds of grapes that have been baked in a low oven to concentrate their sweetness and release their juices. The Concord grapes aren't seedless, but they make a beautiful garnish.

Martha Stewart Living, November 2010

Gallery

Marcus Nilsson

Recipe Summary

prep:
15 mins
total:
2 hrs 15 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250 degrees. Arrange red grapes in a single layer on a rimmed baking sheet. Sprinkle with 3/4 teaspoon salt. Place Concord grape bunches in the center of red grapes. Bake until grapes have shrunk to about half their size but are still juicy, about 1 hour 30 minutes. Let cool.

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  • Meanwhile, combine farro, 1 tablespoon rosemary, and 1 1/2 teaspoons salt in a medium saucepan; cover with water by 1 inch. Bring to a simmer, and cook until tender, about 25 minutes. Drain, and transfer to a bowl.

  • Heat 1 tablespoon oil in a medium skillet over medium-high heat. Cook onions and remaining tablespoon rosemary for 2 minutes. Reduce heat to medium, and cook until onions are golden brown, about 2 minutes more. Add 1 tablespoon oil. Flip onions, and season with a pinch of salt. Cook, flipping, until onions are tender and browned on both sides, 8 to 10 minutes more. Remove from heat. Stir in vinegar and remaining 2 tablespoons oil. Pour mixture over farro; toss. Season with 1 teaspoon salt and some pepper. Stir in red grapes. Let stand for 20 minutes.

  • Gently stir in greens just before serving. Arrange salad on a platter, and garnish with bunches of Concord grapes.

Cook's Notes

Substitution: If you can't find Concord grapes, add 1/4 cup best-quality store-bought grape juice to the salad when dressing it.

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