Farro salad is a versatile and nutritious dish that’s perfect for a light lunch, a hearty side, or a satisfying dinner. Here’s a simple yet delicious recipe to make a fresh and flavorful farro salad:

Ingredients:

• 1 cup farro (rinsed)
• 3 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Instructions:

1. Cook the Farro:
   • In a medium pot, bring 3 cups of water to a boil. Add the rinsed farro and reduce the heat to a simmer. Cook for 20-25 minutes, or until the farro is tender but still chewy. Drain any excess water and let the farro cool to room temperature.
2. Prepare the Vegetables:
   • While the farro is cooling, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion. Slice the Kalamata olives and set aside.
3. Make the Dressing:
   • In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, salt, and black pepper. Adjust the seasoning to taste.
4. Assemble the Salad:
   • In a large bowl, combine the cooked farro, cherry tomatoes, cucumber, red onion, Kalamata olives, parsley, and basil. Toss gently to mix the ingredients.
5. Add the Dressing:
   • Drizzle the dressing over the salad and toss again to ensure everything is well-coated.
6. Add the Feta Cheese:
   • Sprinkle the crumbled feta cheese on top of the salad and give it a final gentle toss.
7. Serve:
   • Serve the farro salad immediately, or chill it in the refrigerator for 30 minutes to let the flavors meld together. It can be enjoyed cold or at room temperature.

This farro salad is not only packed with flavors and textures but also loaded with nutrients. The nutty farro pairs wonderfully with the crisp vegetables and tangy feta, while the fresh herbs add a burst of freshness. Enjoy it as a main dish or a vibrant side to complement your meal!

This vibrant farro salad is not only a feast for the eyes but also incredibly simple to prepare, making it perfect for a quick, nutritious meal. The recipe utilizes quick-cooking farro, which significantly cuts down on preparation time, while the colorful mix of vegetables adds both taste and visual appeal.

Ingredients:

• 1 cup quick-cooking farro
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled (optional for a dairy-free version)
• 1/4 cup fresh parsley, chopped

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Cook the Farro:
   • In a medium pot, bring 2 cups of water to a boil. Add the quick-cooking farro and cook according to the package instructions, typically about 10-12 minutes, until tender but still chewy. Drain and let cool.
2. Prepare the Vegetables:
   • While the farro cooks, prep the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion. Slice the Kalamata olives and, if using, crumble the feta cheese.
3. Make the Dressing:
   • In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Adjust the seasoning to taste.
4. Combine Ingredients:
   • In a large bowl, combine the cooked farro, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and feta cheese. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
5. Finish and Serve:
   • Stir in the chopped parsley for a fresh burst of flavor. Taste and adjust seasoning if necessary. Serve immediately or refrigerate for up to 2 days to let the flavors meld.

This farro salad is not only quick to prepare but also versatile. You can add grilled chicken or chickpeas for extra protein, or toss in your favorite herbs and vegetables. It makes a perfect side dish for any meal or a satisfying standalone lunch. Enjoy the refreshing, nutty flavors and the crunch of fresh vegetables in every bite!

Farro salad is a delightful and versatile dish that shines in its simplicity and freshness. Combining the hearty, chewy texture of farro with a colorful array of crisp, crunchy vegetables, this salad offers a satisfying and nutritious option for any season. Farro, an ancient grain known for its nutty flavor and chewy bite, serves as the perfect base for this versatile salad. Its hearty texture not only adds substance but also complements the crisp vegetables, creating a harmonious balance in every bite.

One of the best things about farro salad is its adaptability. It can be tailored to fit the season or your pantry’s contents. In the summer, you might opt for a mix of vibrant cherry tomatoes, cucumbers, and bell peppers, enhanced with fresh herbs like basil or parsley. A zesty lemon vinaigrette can tie these ingredients together, creating a refreshing side dish that’s perfect for picnics and barbecues. As the weather cools, consider adding roasted root vegetables such as carrots, sweet potatoes, or beets. A touch of feta cheese and a balsamic vinaigrette can transform this salad into a heartier option suitable for fall or winter.

The versatility of farro salad extends beyond just seasonal ingredients. You can incorporate a variety of add-ins to suit your taste or dietary preferences. For a protein boost, add grilled chicken, chickpeas, or even crumbled bacon. Nuts like almonds or walnuts can introduce an extra crunch, while dried fruits like cranberries or raisins add a touch of sweetness. Additionally, the salad can be seasoned with a variety of spices and herbs, from garlic and cumin to thyme and rosemary, allowing for endless flavor combinations.

Making farro salad is straightforward and relatively quick. Start by cooking the farro according to package instructions, then allow it to cool slightly. Mix in your chosen vegetables and add-ins, then toss with your favorite dressing. For a well-balanced salad, aim for a ratio of about 2 cups of cooked farro to 2 cups of vegetables, adjusting to taste. The result is a dish that’s not only versatile and easy to prepare but also packed with flavors and textures that make each bite interesting.

Whether served as a main course or a side dish, farro salad is a fantastic way to enjoy the benefits of wholesome grains and fresh vegetables. Its adaptability makes it a staple in any home cook’s repertoire, ready to be enjoyed year-round.