Summer Farro Emmer Salad Recipes

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SUMMER FARRO (EMMER) SALAD



Summer Farro (Emmer) Salad image

This was my first experience using Farro (received it as a gift). It reminds me of barley, with a slightly wheat flavor. The amount of herbs used could be increased and varied to taste. I think I will add basil and mint next time. Cook time includes soaking time and cooling time. This is a great way to eat whole grains in the summer.

Provided by Chandra M

Categories     Grains

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 13

1 lb whole farro
1/4 cup olive oil
3 tablespoons red wine vinegar
salt, to taste
pepper, to taste
1/4 cup fresh parsley, chopped
1/2 red onion, roughly chopped
3/4 cup grape tomatoes, halved
2 small cucumbers, chopped (I use seedless continental cukes, approx 1.5 cups)
1 garlic clove, minced
2 tablespoons capers
20 black olives, sliced
crumbled feta, as a garnish (optional)

Steps:

  • Soak the farro in cold water for 30-60 minutes. Meanwhile, prepare the vegetables.
  • Drain farro and place in a large pot with 2 quarts water. Bring to a boil.
  • Reduce to a simmer, and cook uncovered for 30 minutes.
  • Drain the farro and rinse with cool water.
  • In a large bowl, combine the oil, vinegar, herbs, and vegetables. Toss to coat.
  • Gently stir in the farro until combined.
  • Chill at least one hour. Serve with crumbled feta on top if desired.

Nutrition Facts : Calories 61.1, Fat 5.4, SaturatedFat 0.8, Sodium 99.2, Carbohydrate 3.3, Fiber 0.8, Sugar 1.3, Protein 0.6

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