Mediterranean Farro Salad
Grain salads are one of my summer staples, a highly transportable meal that’s perfect work lunch or for a picnic in the park. However, I think the world has kind of hit peak quinoa at this point and it’s time to try something new. There are so many hearty and delicious whole grains out there to try, so why not switch it up?
One of my favourites is farro. It has a chewy texture that holds up well to dressings (read: no sogginess), and a pleasant nutty taste. My #1 tip for cooking whole grains is to cook them like pasta. Just simply add to a pot of boiling, salted water, cook until you reach your desired tenderness, and drain. This avoids the dreaded gummy porridge-like texture that can happen when you cook whole grains like brown rice. Plus, the grains cook so much faster!
This is a super-simple, fresh and light summer grain salad. I went with cucumbers and tomatoes + herbs, but feel free to freestyle. Some welcome additions would be: sliced olives, basil, roasted red peppers, canned artichoke hearts, sun-dried tomatoes, goats’ cheese, arugula, chickpeas... Use what you’ve got!
PS: Cooked farro freezes well. Cook a little extra than you need for the salad and freeze in a tightly-sealed ziplock bag to use for future grains bowls or salads.
Mediterranean Farro Salad
1 1/2 cups of dried farro
2 cups of chopped cucumber
1 pint of cherry or grape tomatoes, sliced in half
1/2 cup chopped parsley
1/4 cup chopped mint
2 green onions, light green parts, thinly sliced
3/4 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp apple cider vinegar
2 tbsp lemon juice
1-2 garlic cloves, minced
1/2 tsp salt
black pepper, to taste
Cook the farro: Fill a medium saucepan 2/3 of the way with water and add a generous amount of salt, then set over high heat and boil. Add farro to boiling water, and cook, uncovered until farro is tender, but still chewy like al-dente paste, 12-15 minutes. Drain the farro and set aside to cool.
In a large bowl add farro, cucumber, tomatoes, and herbs, toss to combine. Whisk together all the dressing ingredients and add to the salad, mixing well until all the ingredients are coated with the dressing. Add in the feta and give the salad a final stir.