Farro Herb And Vegetable Salad Recipes

FARRO SALAD WITH TOMATOES AND HERBS

Steps:

• Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.
• Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
• In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
• The salad can be refrigerated overnight. Bring to room temperature before serving.

FARRO, HERB, AND VEGETABLE SALAD

Steps:

• Place farro in a large bowl and cover with cold water; let soak 30 minutes.
• Drain farro and place in a large saucepan. Add 8 cups water, cover, and bring to a boil. Uncover and reduce heat to a simmer; let cook 30 minutes.
• Drain and rinse under cold water; drain again. Transfer to a large bowl and add vinegar, olive oil, cucumber, tomatoes, and cilantro; stir until well combined. Season with salt and pepper; serve topped with shrimp, if desired.

FARRO SALAD

Steps:

• Rinse and drain the farro, and then add to a large sauce pan, cover with water, add a pinch of salt, and bring to a boil. Cook for 30 minutes or until the farro is tender. Farro has a natural bit of crunch, so it won't be completely soft.
• To prepare the dressing, put 1 tablespoon of shallot in a jar or small mixing bowl, add minced garlic, chopped herbs, and olive oil. Stir, and let sit to for a few minutes for the olive oil to infuse with the flavors. Add lemon juice, salt, and pepper, and mix well.
• In a large mixing bowl, combine the fennel, bell pepper, tomatoes, mushrooms, and remaining shallot.
• When the farro is done, drain and let rest for a minute.
• Add the cannellini beans and tuna with its olive oil. Break the tuna up with a fork or spoon. Add the warm farro.
• Pour the dressing over the top, and mix well to combine all ingredients.

FARRO SALAD WITH TOMATOES AND HERBS - GIADA DE LAURENTIIS

Steps:

• In a medium saucepan, combine the water, farro, and salt, then turn heat to high and bring it all to a boil.
• When it has come to a boil, reduce the temperature to medium low, cover, and let simmer until the farro is tender, about 30 minutes.
• Remove from heat, drain mixture well, then pour it all into a large ceramic or porcelain bowl and set aside to let cool.
• When cooled, add the chopped tomatoes, onion, chives, and parsley, tossing to combine.
• In a separate bowl, combine the garlic, vinegar, pepper, and olive oil, and whisk well until incorporated to make the dressing.
• Combine the dressing with the farro mixture, tossing it to coat well; season to taste with salt.
• Note: this salad can be made the day before and stored in the refrigerator- Giada suggests serving it at room temperature, so just make sure to take it out of the fridge an hour before serving, or taste it cold to see if you like it that way, too; also, a few sliced black and/or green olives can be a nice addition.

CHOPPED HERB SALAD WITH FARRO

Steps:

• In a large bowl, combine parsley, mint, arugula and/or other herbs, tomatoes, scallions, farro, sumac, lemon juice and salt to taste. Refrigerate for 2 to 3 hours so the farro marinates in the lemon juice.
• Add olive oil, toss together, taste and adjust seasonings. The salad should taste lemony. Add more lemon juice if it doesn't. Serve with lettuce leaves if desired.