May 10, 2012

Mediterranean Farro Salad

I love Greek flavors so this was how I used up some farro. By not soaking the farro overnight it remains fairly chewy and almost nutty. Great served over a bed of romaine lettuce and/or with tuna in olive oil. Enjoy! 

1/2 cup farro
1 cup water
2 TBS kalamata olives, quartered
1/2 cup red bell pepper, chopped
2 TBS feta cheese, crumbled
1 TBS fresh basil, chopped
1 TBS vinegar (red wine, apple cider, or rice)
1 TBS olive oil
pepper and salt to taste

Bring farro and water to a boil, reduce heat and simmer for 30 minutes, or until tender (it will still be a bit chewy). Drain the cooked farro and mix it with the remaining ingredients. Serve at room temperature or chill for at least 2 hours before serving (I prefer it chilled). 

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