Have you ever tried Farro?
I had it for the first time when I was in Umbria a few years ago. We tried it first in a salad similar to this one. Then in soup, and in a risotto with shaved truffles.
We were hooked!
Farro is an ancient grain that has been eaten for centuries by the ancient Romans and people near the Mediterranean.
It is used in soups, salads, or side dishes. It can replace rice, wheat berries or quinoa in almost any recipe. It’s delicious in risotto, replacing the usual Arborio rice.
I love to use it in tabbouleh, or make a side dish with farro, pesto, pine nuts and cherry tomatoes. So simple and delicious.
But this way is my absolute favorite!
Here is a “recipe” for an easy summery salad we love. It’s hearty enough to eat as a main dish, or as a side with soup or your favorite grilled meat.
It’s not summer anymore, but the tomatoes and basil are still going strong here- so I am going to keep pretending as long as possible…
It’s delicious with a light and lemony vinaigrette, with pesto stirred into the farro or just simply drizzled with a good olive oil and balsamic vinegar.
The beauty of this dish is that you can’t mess it up! You can mix and match ingredients based on what you have on hand or what you like.
Roasted root vegetables make a nice winter version. I’ve also had it in the summer with nectarines and pistachios which was amazing…
On with the salad!
Summer Farro Salad
- 2 cups cooked & cooled farro
- 4-6 cups arugula
- 1 small red onion, sliced thinly
- 1/2 cup green or black olives
- 2 cups cherry tomatoes, cut in half
- 1/2 cup Pecorino cheese, cubed
- Basil leaves, torn
- Flat leaf parsley, chopped roughly
- Olive Oil
- Balsamic Vinegar
- Salt + Pepper, to taste
Place the arugula on a large platter and top with the cooked farro.
Toss on the sliced onion, olives, tomatoes, cheese.
Sprinkle on the torn basil and chopped parsley + drizzle with oil and vinegar.