I saw a picture tonight on Instagram from Cooking Light for a Farro salad. Unfortunately, I couldn’t find the exact recipe on their website so I decided to whip up my own. I’m pretty happy with the results and can tell you that farro salads will be featuring prominently on our summer menus.
Ingredients
- 8 oz farro, cooked according to package directions
- 4 ears corn, kernels removed from cob
- 1C grape tomatoes, quartered
- 1 small red onion, sliced thick
- Basil (I, unfortunately only had dry in the house, so used about 1t but I’d use 1/4C – 1/2C fresh, slivered, next time)
- 4oz fat free feta cheese
- 4t extra virgin olive oil
- 1/2t olive oil
- 1T wine vinegar (I used some Fauchon peach wine vinegar I had in the pantry but really, cider vinegar, or champagne vinegar would work too)
- 1t dijon mustard
- salt and pepper to taste
Directions
Cook the farro according to package directions (in my case that was in a 6qt pot of boiling salted water for 25 minutes, drain). Mix 4t olive oil, vinegar, mustard and salt and pepper to taste in a large bowl, with a whisk. Rub the 1/2t oil on the onions and grill until charred, chop. Add all the ingredients to the dressing. Toss to coat. That’s it.
It’s really versatile. Really, you could sub goat cheese for the feta, you could add red pepper. There’s so much you can do with it. Plus, at 6 servings, of about 1 cup each, it’s totally simply filling.