I have been tweaking this recipe for 3 summers now and suspect I will continue to as long as summer squash grows. Originally riffed off of a Canal House Cooking recipe, riffed off of a Gabrielle Hamilton recipe, Boat Sauce subs in for Moroccan harissa. You can go in various directions with this recipe, and even use roasted or grilled zucchini. The key is to let the perfectly cooked squash and farro soak up all of the dressing while still warm, then add the rest of the ingredients when it hits room temperature.
Boat Sauce Dressing