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Summer Farro Salad


If you're unfamiliar with this ancient grain, get ready to fall in love at first bite! Farro can be used in an easy light salad like this, or even in rich risottos. It has a nutty texture and has the same nutritional benefits as brown rice. Try this recipe as a side dish, or even a main course depending on how you're feeling. :)

Summer Farro Salad

Serving Size: 4-6 depending on if using as a side or main course


Place 2-3/4 cups water in a pot with farro, half onion, garlic, handful of parsley and salt. Bring to a boil, then cover, reduce, and simmer for 10 minutes. Turn off burner and let sit, covered, for 5 more minutes. Discard onion, garlic and large pieces of parsley. 

Spread out on a rimmed sheet pan and let cool completely. 

In a separate bowl, whisk together olive oil, vinegars and honey for the dressing. Finally chop the other half of the onion. Combine onion, cooled farro, mozzarella, kalamata olives, tomatoes, remaining tbsp of parsley and basil to bowl. Pour dressing over the ingredients and stir well to combine. Season with salt and pepper. Can be served right away or stored in the fridge covered.  

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