Summer Farro Salad

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Author Notes: I love farro for its nutty texture, and it has the same nutritional benefits as brown rice but cooks in half the time. Rather than simply cook it in wa (…more) —Jennifer Perillo

 

Food52 Review: This salad would be great as a side dish, or as a one-dish meal. Jennifer Perillo starts by cooking the farro with red onion, parsley and a clove of g (…more)The Editors

Serves 8 to 12, as a side or main course

  • 2cups uncooked farro (or substitute barley)
  • 1medium red onion, cut in half
  • 1clove garlic
  • Handful of fresh parsley plus 1 tablespoon finely chopped
  • 1/2teaspoon salt, plus more if needed
  • 1cup finely diced (about 1/4 “cubes) fresh mozzarella cheese
  • 2teaspoons minced pitted kalamata olives
  • 1pint grape tomatoes, cut into quarters
  • 1tablespoon finely chopped fresh basil
  • Freshly ground pepper, to taste
  • FOR THE DRESSING
  • Scant 1/4 cup extra virgin olive oil
  • 1teaspoon balsamic vinegar
  • 1tablespoon red wine vinegar
  • 2teaspoons honey
  1. Add the farro, one onion half, garlic, handful of parsley and salt along with 2 3/4 cups water to a 2 quart pot. Bring to a boil, then cover, reduce to a simmer, and cook for 10 minutes. Turn off burner and let sit, covered, for 5 more minutes. Discard the onion, garlic and large pieces of parsley. Spread out on a rimmed sheet pan and let cool completely (do not skip this step or the mozzarella will melt into the finished dish).
  2. Whisk together the olive oil, vinegars and honey to prepare the dressing. Chop the remaining onion half finely. Add onion, cooled farro, mozzarella, kalamata olives, tomatoes, remaining tablespoon of parsley and basil to a deep bowl. Pour the dressing over the ingredients and stir well to combine, using a long wooden spoon or rubber spatula. Season with salt and pepper. The salad is ready to serve, but can also be made and stored in the fridge, covered, one day ahead.

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