Summer Farro Salad
Though we generally eat fairly healthy, we can always stand to eat healthier. We had started a backslide into white rice, white pasta and cookies so it is time to right the ship again (though you will see a few recipes for cookies and white pasta in the coming days as I work through the backlog).
I’ve never cooked farro but have had some delicious farro salads at restaurants, most recently a Marinated Farro Salad with romano beans, pickled cucumbers, radish & ricotta salata from Ragazza.The farro cooks up amazingly fast (15 minutes!) so this can easily be a weeknight meal…especially if you cook the farro the night before (to accommodate for cooling time). We’ll be making more farro around here because I like the nutty, chewy farro and all the fresh vegetables you can easily include. I’m looking forward to making Farro Salad with Roasted Mushrooms and Parmesan next time.
Though this salad is vegetarian, it was hearty enough for dinner (even the Midwestern boy concurs!) and the leftovers made a great lunch! If you want meat, you can easily add that too. I think I’ll be bringing something similar to my brother’s upcoming BBQ.
I followed this recipe from Jennifer Perillo @food52 with the following modifications:
- Substituted jicama for diced red onions (I don’t like raw onions, but I still used one to flavor the farro during cooking)
- Added blanched, chopped yellow wax beans (they were about to go bad and added a nice sweet crunch)
- Added more kalamata olives because I like them.
Next time, maybe I’ll use feta instead…the mozzarella is a little mushy the following day…and add cucumbers…or edamame…