Italian Farro Salad Recipes

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FARRO SALAD



Farro Salad image

This refreshingly sweet salad is a tasty culinary delight. Yes you can use barley in place of the farro. But try to get it. It is so chewy and yummy!

Provided by Rita1652

Categories     Grains

Time 40m

Yield 15 serving(s)

Number Of Ingredients 17

2 cups hot water
1 cup cracked farro, perlato rinsed and picked over
salt (to season)
4 tablespoons fig balsamic vinegar
2 tablespoons olive oil
salt and pepper
1/2 teaspoon dried Italian spices
1 teaspoon fresh basil, minced
1 garlic clove, minced
red pepper flakes, to taste
3/4 cup minced onion
1 cup minced cucumber, seeded and peeled
1 cup diced tomato
2 tablespoons sun-dried tomatoes packed in oil, minced
1 cup frozen peas
2 tablespoons pine nuts, toasted rough chopped
1 ounce shredded pecorino romano cheese

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.

ITALIAN FARRO SALAD



Italian Farro Salad image

Try this delicious and refreshing salad made with the ancient grain farro! It can be made up to 4 hours ahead of time.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 12

1 1/2 cups uncooked farro
4 cups water
1/4 cup red wine vinegar
2 tablespoons olive oil
1/2 cup chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, finely chopped
1 can (14 oz) Progresso™ artichoke hearts, drained and quartered
1 pint grape tomatoes, halved lengthwise
3/4 cup chopped red onion
1/2 cup (3 oz) mozzarella pearls or bocconcini (small fresh mozzarella cheese balls)

Steps:

  • In Dutch oven, heat Farro ingredients to boiling. Reduce heat; cover and simmer 25 to 30 minutes or until farro is tender; drain and place in large heatproof bowl. Stir occasionally, and allow to cool to almost room temperature, about 35 minutes.
  • Meanwhile, in small bowl, mix Dressing ingredients; refrigerate while making salad.
  • Toss Salad ingredients in bowl of farro. Toss with Dressing.

Nutrition Facts : Calories 230, Carbohydrate 33 g, Cholesterol 10 mg, Fat 1/2, Fiber 6 g, Protein 9 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 2 g, TransFat 0 g

ITALIAN FARRO SALAD



Italian Farro Salad image

This Italian Farro Salad recipe with feta, fresh tomatoes, and red wine vinaigrette is a perfect, easy meal prep idea or potluck side dish.

Provided by Erin Clarke / Well Plated

Categories     Salad     Side Dish

Time 45m

Number Of Ingredients 16

1 cup uncooked farro
1/4 teaspoon kosher salt
1/2 cup dry packaged sundried tomatoes (not oil packed, cut into julienne slices, rehydrated if dry*)
1 large cucumber (seeded and finely diced)
3/4 cup jarred roasted red peppers (drained and finely diced )
1 pint cherry tomatoes (halved)
1 cup frozen petite peas (thawed)
1/2 cup finely chopped fresh parsley
1/2 cup crumbled feta cheese
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

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.

Nutrition Facts : ServingSize 1 (of 10), about 1 cup, Calories 166 kcal, Carbohydrate 21 g, Protein 5 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 7 mg, Fiber 4 g, Sugar 3 g

FARRO SALAD WITH TOMATOES AND HERBS



Farro Salad with Tomatoes and Herbs image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 11

4 cups water
10 ounces farro (about 1 1/2 cups)
2 teaspoons salt, plus more to taste
1 pound tomatoes, seeded and chopped
1/2 sweet onion (recommended: Walla Walla) chopped
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh Italian parsley leaves
1 large garlic clove, minced
2 tablespoons balsamic vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

  • Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.
  • Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
  • In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
  • The salad can be refrigerated overnight. Bring to room temperature before serving.

MEDITERRANEAN FARRO SALAD



Mediterranean Farro Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 4 side-dish servings

Number Of Ingredients 11

10 ounces farro (about 1 1/2 cups)
1 1/2 teaspoons kosher salt, plus 1/2 teaspoon
8 ounces green beans, cut into 1- to 2-inch pieces (about 2 cups)
1/2 cup pitted black olives
1 medium red pepper, cut into thin strips (about 4 ounces or 1 cup)
3 ounces Parmesan, crumbled (about 3/4 cup)
1 small bunch chives, snipped (about 1/4 cup)
1/4 cup sherry vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon freshly ground black pepper

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.

GREEK FARRO SALAD



Greek Farro Salad image

This is a great alternative to a cold pasta salad as farro doesn't get soggy and holds up to the dressing very well. Farro is an ancient Mediterranean grain, so I wanted to merge it with a Greek-style salad that's perfect for summertime. This is great served with grilled lamb or chicken. Add black olives or fresh herbs to your liking!

Provided by WestCoastMom

Categories     Salad     Grains

Time 3h5m

Yield 6

Number Of Ingredients 14

1 ½ cups farro
4 cups chicken broth
1 teaspoon olive oil
1 teaspoon sea salt, or to taste
¼ cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon Greek seasoning
1 clove garlic, minced
1 cup seeded, diced tomato
1 cup seeded, diced cucumber
1 cup chopped red bell pepper
¾ cup thinly sliced red onion
1 cup crumbled feta cheese
salt and ground black pepper to taste

Steps:

  • Rinse farro with water; drain. Place farro in a pot; pour in chicken broth to cover farro by at least one inch, adding water if needed. Stir in 1 teaspoon olive oil and sea salt.
  • Bring liquid to a boil; reduce heat to medium and simmer, uncovered, stirring frequently, until tender, about 35 minutes for whole grain farro or about 20 minutes for pearled farro.
  • Drain farro, rinse with cold water, and set aside to cool completely, about 15 minutes.
  • Whisk 1/4 cup extra-virgin olive oil, lemon juice, Greek seasoning, and garlic together in a large bowl. Stir in tomato, cucumber, red pepper, red onion, and feta cheese. Stir farro into tomato mixture until completely coated with dressing; season with salt and pepper. Refrigerate salad for about 2 hours before serving.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 42.4 g, Cholesterol 25.6 mg, Fat 17.3 g, Fiber 1.5 g, Protein 10.3 g, SaturatedFat 5.2 g, Sodium 1480.4 mg, Sugar 4.9 g

FARRO AND TOMATO SALAD



Farro and Tomato Salad image

This delicious farro salad is made with fresh parsley, lemon juice, cherry tomatoes, and canned great northern beans.

Provided by Eric Olsen

Categories     Salad     Grains

Time 1h

Yield 4

Number Of Ingredients 8

2 cups water
1 cup pearled farro
12 ounces canned great northern beans, drained
½ cup halved cherry tomatoes
¼ cup freshly chopped parsley
¼ cup freshly grated Parmesan cheese
1 teaspoon lemon juice
salt and freshly ground black pepper to taste

Steps:

  • Bring water to a boil in a saucepan. Add farro and reduce heat, cover, and simmer until farro is tender and liquid has been absorbed, up to 40 minutes.
  • Fold cooked farro, great northern beans, cherry tomatoes, parsley, Parmesan cheese, lemon juice, salt, and black pepper together gently in a bowl and stir to combine.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 53.2 g, Cholesterol 4.4 mg, Fat 3.1 g, Fiber 4.5 g, Protein 13.5 g, SaturatedFat 1 g, Sodium 127.3 mg, Sugar 0.1 g

FARRO SALAD



Farro Salad image

Farro, an ancient grain, has long been a common ingredient in Italy, but it is now gaining in popularity in the United States. You can use farro to make a type of risotto or in soups, but dressed with a lemony vinaigrette, it makes a lovely grain salad, enhanced by a variety of green vegetables.

Provided by David Tanis

Categories     dinner, lunch, weekday, grains and rice, salads and dressings, main course, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 pound skinny green beans (haricots verts), topped and tailed
1/2 pound sugar snap peas or snow peas, topped and tailed
1 cup farro
3 tablespoons finely diced shallots
Salt and pepper
3 tablespoons lemon juice
1 teaspoon grated lemon zest
3 tablespoons extra-virgin olive oil
1/2 pound medium to large asparagus, tough ends snapped off
2 medium firm, ripe avocados
A handful of basil leaves

Steps:

  • Bring a large pot of well-salted water to a boil over high heat. Add green beans and snap peas, and cook for 1 minute. Fish out the beans with a spider, mesh strainer or slotted spoon. Rinse briefly in cool water, then blot on a kitchen towel and set aside.
  • Add farro to the pot, and cook until al dente, 15 to 20 minutes, then drain and spread out on a baking sheet or platter to cool.
  • As the farro cooks, make the vinaigrette: Put shallots in a small bowl. Add a pinch of salt and pepper, lemon juice and zest, and leave for 5 minutes, then whisk in olive oil.
  • Season the farro lightly with salt and pepper. Drizzle with half the vinaigrette, toss and mound.
  • Slice the asparagus in very thin, lengthwise ribbons with a thin-bladed knife or mandolin and place in a medium-size bowl. Add cooked green beans, snap peas and thick slices of avocado. Salt lightly, add remaining vinaigrette and toss gently to coat.
  • Arrange dressed vegetables over farro, garnish with basil leaves and serve.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 14 grams, Carbohydrate 35 grams, Fat 18 grams, Fiber 11 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 538 milligrams, Sugar 6 grams

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