Recipe by Chandra M
This was my first experience using Farro (received it as a gift). It reminds me of barley, with a slightly wheat flavor. The amount of herbs used could be increased and varied to taste. I think I will add basil and mint next time. Cook time includes soaking time and cooling time. This is a great way to eat whole grains in the summer.
Top Review by Dr. Jenny
I made this summery salad to take to my grandmother's for lunch. We both enjoyed it very much. Great flavors, it is reminiscent of other Mediterranean salads I have made before, but this time using farro as the base. While you need to set aside quite a bit of time to make this salad (mostly owing to the soaking and the simmering of the farro), it is quite easy to make. We had a lot of leftovers and the salad held up well the next day with an extra little splash of red wine vinegar. I'll make this again. Thanks!
- 1 lb whole farro
- 1⁄4 cup olive oil
- 3 tablespoons red wine vinegar
- salt, to taste
- pepper, to taste
- 1⁄4 cup fresh parsley, chopped
- 1⁄2 red onion, roughly chopped
- 3⁄4 cup grape tomatoes, halved
- 2 small cucumbers, chopped (I use seedless continental cukes, approx 1.5 cups)
- 1 garlic clove, minced
- 2 tablespoons capers
- 20 black olives, sliced
- crumbled feta, as a garnish (optional)
Directions See How It's Made
- Soak the farro in cold water for 30-60 minutes. Meanwhile, prepare the vegetables.
- Drain farro and place in a large pot with 2 quarts water. Bring to a boil.
- Reduce to a simmer, and cook uncovered for 30 minutes.
- Drain the farro and rinse with cool water.
- In a large bowl, combine the oil, vinegar, herbs, and vegetables. Toss to coat.
- Gently stir in the farro until combined.
- Chill at least one hour. Serve with crumbled feta on top if desired.