Summer Farro (Emmer) Salad
photo by Chandra M
- Ready In:
- 2hrs 30mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 453.59 g whole farro
- 59.14 ml olive oil
- 44.37 ml red wine vinegar
- salt, to taste
- pepper, to taste
- 59.14 ml fresh parsley, chopped
- 1 red onion, roughly chopped
- 177.44 ml grape tomatoes, halved
- 2 small cucumbers, chopped (I use seedless continental cukes, approx 1.5 cups)
- 1 garlic clove, minced
- 29.58 ml capers
- 20 black olives, sliced
- crumbled feta, as a garnish (optional)
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
RECIPE SUBMITTED BY
Chandra M
Boulder Creek, California