Mediterranean Farro Salad

AuthorAnn Gaffney
RatingDifficultyBeginner

Mediterranean Farro Salad is a wonderful no-cook way to use this ancient grain. All you need to do is soak it overnight to give it the perfect 'al dente' bite, then toss it together with a refreshing selection of summer veggies and herbs and a wonderful citrusy dressing. The perfect summer meal!

Mediterranean Farro Salad
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Yields4 Servings
Prep Time30 minsTotal Time30 mins
 ½ cup farro rinsed, and soaked overnight
 3 tablespoons olive oil
 1 tablespoon lemon juice
 sea salt to taste
 ½ teaspoon finely grated lemon zest
 1 teaspoon pink peppercorns
 1 tablespoon shredded mint
 1 tablespoon lightly chopped dill
 1 cup quartered cherry tomatoes
  English cucumber peeled and diced
 1 cup sugar snap peas cut in 1/2” slices
 2 stalks celery diced
 1 teaspoon sumac
 ½ cup crumbled feta cheese
 12 cups wild arugula or to taste
Method:
1

Drain the farro and set aside.

2

Make the dressing: In a medium salad bowl beat the oil, lemon juice and salt together. Add the lemon zest, pink peppercorns, mint and dill. Mix well.

3

Add the tomatoes, cucumber, snap peas and celery. Toss everything together with the sumac. Add the drained farro and toss well to mix. Let the salad sit for 10 minutes for the flavors to blend.

4

Just before serving toss in the feta cheese and taste for salt. Add the arugula. That’s it!

Quick tip: Make it ahead of time up to step 3 and finish before eating with step 4..

Mediterranean Farro Salad is a wonderful no-cook way to use this ancient grain. All you need to do is soak it overnight to give it the perfect 'al dente' bite before mixing into a salad.

CategoryCuisine, Cooking Method,
Nutrition Facts

Servings 4

 

Ingredients

 ½ cup farro rinsed, and soaked overnight
 3 tablespoons olive oil
 1 tablespoon lemon juice
 sea salt to taste
 ½ teaspoon finely grated lemon zest
 1 teaspoon pink peppercorns
 1 tablespoon shredded mint
 1 tablespoon lightly chopped dill
 1 cup quartered cherry tomatoes
  English cucumber peeled and diced
 1 cup sugar snap peas cut in 1/2” slices
 2 stalks celery diced
 1 teaspoon sumac
 ½ cup crumbled feta cheese
 12 cups wild arugula or to taste

Directions

Method:
1

Drain the farro and set aside.

2

Make the dressing: In a medium salad bowl beat the oil, lemon juice and salt together. Add the lemon zest, pink peppercorns, mint and dill. Mix well.

3

Add the tomatoes, cucumber, snap peas and celery. Toss everything together with the sumac. Add the drained farro and toss well to mix. Let the salad sit for 10 minutes for the flavors to blend.

4

Just before serving toss in the feta cheese and taste for salt. Add the arugula. That’s it!

Quick tip: Make it ahead of time up to step 3 and finish before eating with step 4..

Mediterranean Farro Salad

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