Return to Content

Farro Salad

by in Jul 2007
Farro Salad
1 vote, 5.00 avg. rating (89% score)
Print Friendly

Total Time: 15

Yield: 6 servings

Farro is an ancient grain, quite nutty in flavor. Add it to salads or try it in place of rice on the side, or in your next stew.


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Ingredients:

  • 1-1/2 cups farro
  • 4 cups water
  • Table salt
  • 4—5 sun- or oven-dried tomatoes, roughly chopped
  • 1/3 cup crumbled feta cheese
  • 6—8 basil leaves, roughly chopped
  • 2—3 scallions, finely chopped
  • 1/4 cup olive oil
  • 1 tablespoon red-wine or balsamic vinegar

Instructions:

First, cook the farro: Combine grain with 4 cups cold, salted water in a heavy saucepan. Set over medium heat, cover, and simmer, stirring occasionally, until tender, 45 minutes to 1 hour. (The final cooking time depends on the size of the grains, so taste often and remove from heat when they achieve the desired tenderness.)

Drain any excess water and pour into a large bowl. Add tomatoes, feta, basil, scallions, olive oil, and vinegar. Stir until evenly mixed.
Updated Friday, June 8th, 2007
CVR1_YK0516_210h

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!

BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111