Farro Salad Recipes

CHARLIE BIRD'S FARRO SALAD

Steps:

• In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
• In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.

MEDITERRANEAN FARRO SALAD

Steps:

• In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.
• Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.
• Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the farro salad. Toss to combine and serve.

MEDITERRANEAN FARRO SALAD

Steps:

• Bring chicken stock and farro to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until tender but still chewy, 25 to 30 minutes. Transfer farro to a large bowl and let cool, at least 15 minutes.
• Add peppers, sun-dried tomatoes, onion, and parsley to the bowl of farro. Toss together and stir in feta cheese.
• Mix olive oil, lemon juice, vinegar, oregano, salt, garlic powder, and black pepper together. Toss vinaigrette with the salad. Serve cooled.

FARRO SALAD

Steps:

• In a pot with the hot water seasoned with salt, add farro. Simmer for 20 minutes.
• Meanwhile, in a large bowl stir together dressing ingredients.
• Add the rest of the salad ingredients and toss.
• When farro is tender, remove from heat; rinse in cool water and drain. Add drained farro to salad ingredients.
• Tasty as is or chill and let flavors come together.
• Season with additional herbs, salt and pepper if needed.
• Garnish with fresh basil.

MEDITERRANEAN FARRO SALAD WITH ARUGULA AND WALNUTS

Steps:

• Cook the farro. Bring 3 cups of water, seasoned with kosher salt, to a boil. Add the farro and lower the heat to medium. Simmer for 20 to 40 minutes, depending on the kind of farro you are using. The farro will have absorbed the water but use a sieve to fully drain. If you like, spread the farro on a tray or sheet pan and pat dry with a paper towel.
• Make the dressing using this Greek salad dressing recipe.
• Toss the salad together. In a mixing bowl, combine the farro (still somewhat warm) with the arugula, tomatoes, onions, peppers, walnuts, and fresh herbs. Pour the salad dressing, then toss well. Taste and adjust seasoning. Finish with a sprinkle of feta cheese to your liking.

ITALIAN FARRO SALAD

Steps:

• Rinse and drain farro, then cook according to package instructions. Transfer to a large mixing or serving bowl.
• While the farro cooks, prepare the dressing: In a small bowl or large measuring cup, whisk together the olive oil, red wine vinegar, Dijon, honey, oregano, salt, and pepper until evenly blended. Pour half of the dressing over the warm farro and sprinkle with 1/4 teaspoon salt. Toss to coat.
• Add all of the remaining ingredients to the bowl except for the feta: sundried tomatoes, cucumber, roasted red pepper, cherry tomatoes, peas, and parsley. Toss to coat. Taste and add as much of the remaining dressing as you like. Sprinkle with feta, lightly toss again, then season with salt and pepper to taste. Serve cold or at room temperature.

FARRO SALAD WITH FETA

Steps:

• Place the farro, cucumbers, chickpeas, roasted peppers, red onion, feta cheese, olives and parsley in a large bowl.
• In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic powder, oregano and salt and pepper.
• Pour the dressing over the farro mixture. Toss to coat, then serve

HEALTHY WARM FARRO SALAD

Steps:

• Mix olive oil, garlic, lemon juice, salt, and pepper together in a bowl.
• Combine chicken broth and farro together in a large frying pan or wok; bring to a boil. Reduce heat to medium and simmer until farro is tender and the broth is absorbed, 20 to 25 minutes.
• Stir olive oil mixture into farro until farro is coated. Add kale to farro mixture; cook and stir until kale is wilted, 2 to 3 minutes. Sprinkle feta cheese over farro salad and stir until cheese is incorporated. Season salad with more salt and pepper if desired.

INA GARTEN FARRO SALAD

Steps:

• In a saucepan and over medium heat, add the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups of water and cook them uncovered for 30 min or until the farro is tender.
• Sometimes the water is absorbed before the farro is tender, just add a little more water.
• Once the farro is tender, drain it and put them aside in a large serving bowl. Discard the bay leaves.
• Now to make the vinaigrette, whisk about 2 tablespoons the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. You can choose to try this Vinegrette Dressing Recipe. it will work well with farro salad.
• Add the vinaigrette into the warm farro and combine them, Then set aside for at least 15 minutes to cool.
• Stir in the pistachios, chopped parsley, mint, tomatoes, and radishes. You can choose to add black or green olives.
• Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.

CHARLIE BIRD'S FARRO SALAD

Steps:

• Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
• Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
• Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.