Farro Salad

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The Farro Salad, a culinary gem, strikes a balance between simplicity and refinement. With its robust farro, crisp vegetables, and tangy dressing, it orchestrates a symphony of flavors and textures. Its vibrant hues and nutritious profile make it an ideal option for summer evenings or a light lunch, seamlessly transitioning into the autumn season.

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 361kcal

Author: Aimee Mars

Equipment

Medium Pot with Lid
Mixing Bowl
Measuring Cup
Whisk

Ingredients

1 cup Whole Grain Farro
2 cups Broth
1½ teaspoons Salt
1 English Cucumber chopped
1/2 cup Parsley finely chopped
1 Shallot silced thin
1/2 cup Scallions green and white parts chopped
2 ounces Capers drained
1/2 cup Kalamata Olives pitted and chopped
3 Garlic Cloves finely minced
1/4 cup Olive Oil
1/3 cup Lemon Juice
2 tablespoons Red Wine Vinegar
1/2 teaspoon Salt and Pepper

Instructions

Cook the farro. In a medium saucepan, combine farro, vegetable broth, and salt. Bring to a boil, then reduce heat and simmer. Stir occasionally until farro is tender and broth is absorbed, about 30 minutes. Transfer cooked farro to a large bowl to cool.
Prepare the vegetables by slicing and chopping them accordingly. Dice the English cucumber into small pieces, finely chop the parsley, slice the shallot after peeling it, chop the scallions, and finely mince the garlic cloves. Add all the prepared vegetables to the bowl containing the cooled farro. Drain the capers and olives if in a brine. Chop the olives into smaller pieces and add both to the bowl.
Mix the dressing. In a small bowl or jar whisk the olive oil, lemon juice, red wine vinegar, and salt and pepper. Pour the dressing into the bowl with the salad ingredients.
Toss it all together. Toss everything together until fully combined and coated in the dressing completely. Serve chilled.

Notes

Storing Leftovers:If by some miracle you still have farro salad left over, you can transfer it to an air-tight container and store it in the fridge for up to 3-4 days. I have a sneaky suspicion you won't have much opportunity to enjoy any leftovers.

Nutrition