Easy Farro Summer Salad

4 cups chicken broth
2 cups farro
1 pint grape tomatoes
1 English cucumber
1/2 red onion, diced
1/4 cup fresh basil, snipped

Dressing:
1/4 cup olive oil
1/4 cup red wine
1 tsp. Italian seasoning
Salt and Pepper to taste

In a medium saucepan cook the broth and farro.  Over medium-high heat, bring to a boil. Cover and reduce heat to summer for 10-12 minutes or until broth is absorbed. Remove from heat and cool to room temperature.

In a very large bowl, toss the rest of the ingredients. 

Mix together dressing ingredients. 

Add farro to the vegetables and stir in the dressing.

Cover and refrigerate until cold.

*this makes a very large batch. it could easily be cut in half for smaller groups.