This farro salad is simple, delicious, colorful, and packed with nutrients. Farro is an ancient grain that is rich in magnesium and B vitamins. It has a higher fiber and protein content than common wheat. It’s nutty flavor and chewy texture make it a very satisfying meal.

You can eat this salad warm or cold, as a main meal or a side dish. I use zucchini, red peppers, and onions, but feel free to add or substitute any vegetables you like (e.g., eggplant, asparagus, etc.)

Yield: 4 main dish servings

 

Ingredients:

1 1/2 Cups Dried Semi-Pearled Farro

2 Small Zucchini

1 Red Pepper

1 Small Red Onion

1 Cup Cherry or Grape Tomatoes, cut in half

1/2 Cup Fresh Basil Leaves

3 Tablespoons Capers, drained

Olive Oil For Brushing

Dressing:

1/4 Cup White Balsamic Vinegar

1/2 Cup Extra Virgin Olive Oil

1/4 Cup Fresh Parsley, finely chopped

Sea salt & freshly ground pepper

 

Directions:

1. Cook the farro in lightly salted boiling water (3 cups) until tender to the bite but still just a bit chewy, about 25 minutes.
 (I soak my farro for several hours or overnight before cooking.)
2. Drain the farro and place in a large bowl.
3. Meanwhile, peel the onion and cut into wedges; cut the zucchini into 1 1/2 inch slices; cut the pepper into four pieces after coring and seeding it.
4. Lightly brush the vegetables with olive oil and grill until tender and lightly browned.
 (I use a grilling basket, but if you don’t have one of these, you can put the vegetables right on the grill. Alternatively, you can cook them under a preheated broiler until lightly browned and soft).
5. Remove the skin from the pepper and chop into 2 inch pieces. Cut both the zucchini and the onion into similar sized pieces and place all of the vegetables into the bowl with the farro.
6. Add the halved tomatoes and capers and mix.
7. Tear the basil into small pieces and add to the bowl.
8. Mix the dressing ingredients together in a separate small bowl and pour it over the farro mixture (there will be extra dressing).
9. Toss well and serve.