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Farro Summer Salad

Tuscan Farro - Staple of the Romans

9 oz whole Farro
1 small red onion
red wine vinegar
2 oz. Swiss cheese
4 oz. Pitted black olives
3 oz. Red radish
1 small white fennel
1 can of tuna in olive oil
basil, parsley
salt, pepper
1/2 cup of extra virgin olive oil

Cook the Farro in 2 qts. of salted water for 1 hour. Drain and cool. Slice one small red onion and marinate in 1/2 cup balsamic vinegar for two hours, then drain. Dice the Swiss cheese, the black olives, the radishes, and the fennel. Add the tuna, basil, parsley, salt, pepper. Mix. Add abundant very good extra virgin olive oil, and serve cold. Serves four.