Jessica's Farro Salad (aka "The Salad of Tears")

This delicious was first made in our East Hampton kitchen by my best friend, Jessica. Farro is an ancient grain, eaten by legions and warriors during times of war. Because of its heartiness, it accompanies any BBQ or dinner quite well, regardless of the time of year. This is salad hearty, crunchy and most importantly extremely healthy. Although its alternative name is "The Salad of Tears", and the reasoning behind the name shall remain a secret, it has so far made every diner satisfied and happy.

Note: We have now made this salad three years in a row, and have discovered that the salad tastes much better if made 24 hours in advance of serving. This salad can keep for 3-4 days after it has been made if it is kept in an airtight tupperware container in the refrigerator.

Ingredients
1 Quart Chicken stock, vegetable stock or water
1 1/2 Cups Farro
1 Cup Grape tomatoes, halved or quatered
1 Small red onion, finely chopped
1/2 Cup Minced parsely
3 Medium carrots, chopped or julienned
1/2 Cup Kalamata or other brine cured black olives (optional)
1 Tbs Red wine vinegar
1 Medium garlic clove, minced
3 Tbs Olive oil
Kosher salt
Freshly ground pepper

Directions
1. Bring the water or stock, farro and 1/2 teaspoon of salt to a boil in a large pot or saucepan. Reduce the heat and simmer uncovered until the farro is tender but still chewy, about 20-25 minutes. Drain the farro and transfer to a bowl. (Do not worry if the farro tastes too salty; once the it has time to sit most of the salt will be absorbed by the farro.)
2. Add the tomatoes, onions, carrots, and parsley (and olives) to the farro and stir to combine.
3. In a small bowl, combine the garlic, vinegar, salt and paper to taste. Whisk in the olive oil until emulsified. Pour the dressing over the salad and stir gently to combine.