mediterranean farro salad
The star of this hearty salad is Farro, an ancient whole grain with nutty flavor and chewy texture when cooked. This recipe is super simple and tastes great when made a day ahead. You can make it a main dish by adding chicken or salmon. Enjoy!
1 1/2 cups farro (soaked in water for an hour speeds up cooking time)
1 1/2 teaspoons kosher salt
2 cups fresh green beans, cut into 1 to 2-inch pieces
1/2 cup pitted black olives
1 medium red pepper, cut into thin strips (about 1 cup)
3/4 cup Parmesan, crumbled
1/4 cup chives, snipped
Sherry Vinaigrette Dressing:
1/4 cup sherry vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
- In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer on medium-low heat until the farro is almost tender, about 20 minutes.
- Add 1 1/2 teaspoons 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 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.
- For Dressing: In a small bowl mix together sherry vinegar, olive oil, mustard, pepper, and salt. Stir to combine. Pour sherry vinaigrette over the farro salad. Toss to combine and serve.