I noticed this great recipe for Farro Salad on the My Italian Grandmother blog.
I’ve been looking for a salad to make with Farro, and this sounded right up my alley. Loads of sweet cherry tomatoes, olives, capers and veggies.
Farro is a minimally processed grain that looks similar to barley. I’ve heard that some soak overnight before cooking. It’s got a great nutty flavor, has a chewy bite, and is super in salads and soups. It’s high in protein and low in gluten.
This grain is a great alternative to rice in many things including risotto.
This recipe was delicious. Although I ran out of my favorite Olive Salad, I just put some green olives in that I chopped up. You may I adjusted this recipe from the original to put just a small piece of a clove of garlic in. It was a little strong for my taste. Or, you can saute it a little to get rid of the strong garlic taste that raw garlic has. If you’re not eating right away, I’d leave the cherry tomatoes whole, so they don’t get mushy.
Either way, this salad is delicious and really good for you, too.
- 1 cup Farro, rinsed (or soaked overnight)
- 12 or so grape tomatoes
- 2 tablespoons muffaletta salad, olive tapenade or chopped olives
- 1 tablespoon capers
- 3 scallions, thinly sliced
- 1 celery stalk, chopped
- 1 small piece of a clove garlic, minced
- ¼ cup chopped parsley, fresh if possible
- Salt and pepper, to taste
- Red wine vinegar
- Extra virgin olive oil
- Combine Farro, salt and 3 cups water in a small saucepan. Bring to boil, cover and simmer for 15- 20 mins. The Farro should have a bit of a bite to it. Drain and add to a large bowl to cool. To the bowl add olives, tomato, scallion, celery, garlic and parsley. Season with salt and pepper and drizzle with oil and vinegar to taste. Toss and taste to adjust seasonings. Serve room temperature.