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
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
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
- 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.)
- Drain the farro and place in a large bowl.
- 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.
- 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).
- 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.
- Add the halved tomatoes and capers and mix.
- Tear the basil into small pieces and add to the bowl.
- Mix the dressing ingredients together in a separate small bowl and pour it over the farro mixture (there will be extra dressing).
- Toss well and serve.