My Recipe Box

Greek Farro Salad

By reannanixon, member

Posted: March 28th, 2013

If you can, make your salad well in advance, even up to a day before serving. This gives the grains time to absorb the vinaigrette and lets the flavors meld. Take the salad out of the refrigerator 30 to 45 minutes before serving so that it is not ice cold; it will be most flavorful when just slightly chilled or at room temperature. Created Using: Grain Salad
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3 cups semi-pearled farro
kosher salt
1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
3 Tbs. balsamic vinegar, more as needed
3 Tbs. red wine vinegar, more as needed
1/2 cup chopped green or black olives
1 Tbs. mustard
freshly ground pepper
3/4 cups diced bell peppers (any color; 1/2-inch dice)
3/4 cups shredded radicchio
3/4 cups diced or sliced zucchini(1/2-inch dice or 1/4-inch thick half-rounds)
3/4 cups oil-packed artichoke hearts, cut into 1/2-inch wedges
1 cup crumbled feta
3/4 cup pine nuts, toasted
1/2 cup dried cranberries
1-1/3 Tbs. chopped fresh basil
1-1/3 Tbs. chopped fresh mint
1 Tbs. chopped fresh oregano

Rinse the farro under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the farro, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the farro covered, until tender, about 30 to 35 minutes. Drain and rinse the farro with cold water to stop the cooking.

Transfer the farro to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the farro on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the balsamic vinegar and red wine vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the olives and mustard. Taste and season with salt, pepper, and additional balsamic vinegar and red wine vinegar or olive oil as needed.

Put the cooked and cooled farro in a large serving bowl and toss to break up any clumps. Add the bell peppers, radicchio, zucchini, artichoke hearts, feta, pine nuts, dried cranberries, basil, mint, and oregano and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper. Serve or refrigerate for up to 1 day. If making ahead, let sit at room temperature so it's not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.


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