Ingredients with Measurements:
- 1 cup farro
- 2 cups water
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/2 cup chopped red onion
- 1/2 cup chopped cucumber
- 1/2 cup chopped cherry tomatoes
- 1/2 cup crumbled feta cheese
- 1/4 cup pitted kalamata olives, chopped
Special equipment needed: None
Step-by-step instructions:
1. Rinse the farro and place it in a medium saucepan with 2 cups of water and 1/2 teaspoon of salt. Bring to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the farro is tender but still chewy. Drain any excess water and set aside to cool.
2. In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, basil, and black pepper.
3. In a large bowl, combine the cooked farro, parsley, mint, red onion, cucumber, cherry tomatoes, feta cheese, and kalamata olives.
4. Pour the dressing over the salad and toss to combine.
5. Serve immediately or refrigerate until ready to serve.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature: None
Serving size: 4-6 servings
Nutritional information:
Calories: 280
Fat: 16g
Saturated Fat: 4g
Cholesterol: 17mg
Sodium: 540mg
Carbohydrates: 28g
Fiber: 5g
Sugar: 3g
Protein: 8g
Substitutions for ingredients:
- You can use quinoa or barley instead of farro.
- You can use red wine vinegar instead of lemon juice.
- You can use fresh basil instead of dried basil.
- You can use goat cheese instead of feta cheese.
- You can use green olives instead of kalamata olives.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add roasted red peppers or artichoke hearts for extra flavor.
- Use different herbs, such as thyme or rosemary.
- Add chopped nuts, such as almonds or walnuts, for crunch.
Tips and tricks:
- Make the salad ahead of time and refrigerate until ready to serve.
- Add the dressing just before serving to prevent the salad from becoming soggy.
- Use a vegetable peeler to create thin strips of cucumber for a pretty presentation.
- Toast the farro in a dry skillet before cooking for extra nuttiness.
Storage instructions:
Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salad is best served cold, but you can heat it up in the microwave or on the stovetop if desired.
Presentation ideas:
Serve the salad in a large bowl or on a platter, garnished with fresh herbs or lemon wedges.
Garnishes:
Fresh herbs, lemon wedges, or crumbled cheese.
Pairings:
This salad pairs well with grilled meats or fish, or as a side dish for a Mediterranean-inspired meal.
Suggested side dishes:
Grilled vegetables, hummus and pita bread, or a Greek salad.
Troubleshooting advice:
If the farro is too chewy, cook it for a few more minutes until it reaches your desired texture.
Food safety advice:
Make sure to rinse the farro before cooking to remove any debris or dirt.
Food history:
Farro is an ancient grain that has been cultivated in the Mediterranean region for thousands of years.
Flavor profiles:
This salad is fresh and bright, with a tangy dressing and plenty of herbs and vegetables.
Serving suggestions:
Serve this salad as a light lunch or dinner, or as a side dish for a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Taste: Tangy, Savory, Herbaceous, Nutty, Citrusy