Farro Salad With Marinated Artichokes Watercress And Feta Recipes

FARRO SALAD WITH RADISHES, ARUGULA AND FETA

Farro Salad with Radishes, Arugula and Feta image

"Radishes are so versatile: They add great color, flavor and texture to a dish," says Nancy.

Provided by Nancy Fuller

Categories side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

Kosher salt
1 1/2 cups semi-pearled farro, rinsed
1/4 cup extra-virgin olive oil
Pinch of red pepper flakes
1 cup grape tomatoes, halved
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
6 radishes, cut into quarters if small, eighths if large
1/2 English cucumber, diced
Juice of 1 lemon
2 cups baby arugula
3/4 cup crumbled feta cheese (about 4 ounces)
Freshly ground pepper

Steps:

Bring a large saucepan of salted water to a boil. Add the farro and cook until tender, about 20 minutes. (If cooking whole-grain farro, it will take 30 minutes.) Drain well.
Combine the olive oil and red pepper flakes in a large serving bowl. Add the tomatoes, mint, parsley, radishes, cucumber and lemon juice and stir to combine with the oil. Toss in the farro while still slightly warm. Add the arugula and toss. Top with the feta and season with salt and pepper.

CHICKPEA, ARTICHOKE, AND FETA SALAD

Chickpea, Artichoke, and Feta Salad image

A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch.

Provided by KELLYJEANNE

Categories Salad Beans

Time 25m

Yield 6

Number Of Ingredients 11

Ingredients

1 (15 ounce) can chickpeas, drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 stalk celery, chopped
¼ cup crumbled feta cheese
¼ cup chopped fresh flat-leaf parsley
½ lemon, juiced, or more to taste
1 tablespoon extra-virgin olive oil
¼ teaspoon minced garlic
¼ teaspoon chopped fresh mint, or to taste
¼ teaspoon chopped fresh oregano, or to taste
¼ teaspoon chopped fresh thyme, or to taste

Steps:

Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.

Nutrition Facts : Calories 128.1 calories, Carbohydrate 16 g, Cholesterol 9.3 mg, Fat 5.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 506.4 mg, Sugar 0.6 g

FARRO SALAD WITH MARINATED ARTICHOKES, WATERCRESS, AND FETA

FARRO SALAD WITH MARINATED ARTICHOKES, WATERCRESS, AND FETA image

Number Of Ingredients 17

Ingredients

For the artichokes:
1/2 cup white wine vinegar
2 cloves garlic, peeled
1/4 cup kosher salt
8 baby artichokes, trimmed, and quartered
8 sprigs fresh parsley
4 sprigs fresh thyme
2 sprigs fresh oregano
2 cups extra-virgin olive oil; more as needed
For the salad:
Kosher salt
1 cup farro
1/4 lb. feta (1 cup), preferably sheep's milk
2 medium scallions, thinly sliced on the diagonal (about 1/2 cup), both white and green parts
2 oz. watercress, trimmed and cut into 2-inch pieces (3 cups)
1 Tbs. red wine vinegar
Freshly ground black pepper

Steps:

Prepare the artichokes: Bring 1 quart water, the vinegar, garlic, and salt to a boil in a 4-quart saucepan over high heat. Add the artichokes and boil until tender (check near the base of the leaves), about 10 minutes. Drain the artichokes (reserve the garlic), and lay them out on a cloth to dry for about 30 minutes. Put them in a 1-quart container or Pyrex measuring cup. Add the garlic, parsley, thyme, and oregano and cover with the olive oil. Let sit for about 1 hour. Make the salad: Reserve 1/4 cup of the oil and drain the rest. Discard the garlic and herbs. Bring a 4-quart saucepan of well-salted water to a boil. Add the farro and cook until al dente, 25 to 30 minutes. Drain and spread on a baking sheet to cool until barely warm. Combine the farro with the artichokes, the reserved oil, feta, and scallions and toss to combine. Let sit for 10 minutes to let the flavors meld. Toss in the watercress and vinegar. Season to taste with salt and pepper and serve immediately.

ARTICHOKE AND OLIVE FARRO SALAD

Artichoke and Olive Farro Salad image

Farro, a nutty Italian grain with a chewy texture, is an excellent candidate for a savory, herb-flecked pantry salad that travels well. The grain is not intimidated by bold flavors: Tangy oil-marinated artichokes, briny kalamata olives, feta and crisp red onion take wholesome farro by the hand and lead it straight to the dance floor. Cook times vary depending on the type of farro. Quick-cooking, pearled or semi-pearled all work well, but hulled is not recommended here, as it would need soaking and takes a long time to cook. Don't be shy with the oil and vinegar: The farro absorbs them the longer it sits. If farro is not available, you can use orzo (see Tip), or other hearty grains like barley, wheat berries or freekeh.

Provided by Naz Deravian

Categories dinner, lunch, grains and rice, salads and dressings, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Kosher salt (such as Diamond Crystal) and black pepper
1 cup quick-cook, pearled or semi-pearled farro, rinsed and drained (see Tip)
2 tablespoons red wine vinegar, plus more as needed
2 tablespoons extra-virgin olive oil, plus more as needed
1/3 cup pitted kalamata olives, sliced in half lengthwise
About 1 cup (5.4 ounces) marinated quartered artichoke hearts from a jar, coarsely chopped
1/2 cup crumbled feta
1/3 cup chopped fresh dill leaves
1/4 medium red onion, finely chopped (about ⅓ cup)
1/4 cup thinly sliced chives

Steps:

Set aside a sheet pan or a large plate. Bring a medium pot of well-salted water to a boil. Add the farro and give it a stir. Reduce the heat to medium-high and cook according to package instructions, skimming off any foam that rises, until the grains are tender and plump. Depending on the type of farro used, this can take anywhere from 15 to 45 minutes. Drain the farro and transfer to the sheet pan or plate; spread out and cool to room temperature, 10 to 15 minutes. (If the farro is left to cool in the strainer, it will keep cooking, take longer to cool and turn mushy.)
Transfer the farro to a medium mixing bowl. Add the vinegar, oil and ½ teaspoon salt, and stir to combine. Add the olives, artichoke, feta, dill, red onion and chives, and season with black pepper to taste. Stir and taste. Add more salt, vinegar and oil, as needed.
Serve right away or store in the fridge for up to 2 days. The farro will absorb the vinegar and oil the longer it sits. Adjust seasoning, vinegar and oil before serving.

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