Farrosaladwithtomatoesandherbsgiadadelaurentiis Recipes

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FARRO SALAD WITH TOMATOES AND HERBS - GIADA DE LAURENTIIS



Farro Salad With Tomatoes and Herbs - Giada De Laurentiis image

Featured on Giada De Laurentiis' FoodTV show, "Everyday Italian." Farro is similar to wheat berries.

Provided by Julesong

Categories     Grains

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

4 cups water
10 ounces cracked farro (about 1 1/2 cups)
2 teaspoons salt
1 lb fresh tomato, seeded and chopped
1/2 sweet onion, chopped
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh Italian parsley
1 clove garlic, minced
2 tablespoons balsamic vinegar
fresh ground black pepper
1/4 cup extra virgin olive oil
salt, to taste

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.

Nutrition Facts : Calories 103.8, Fat 9.2, SaturatedFat 1.3, Sodium 787, Carbohydrate 5.1, Fiber 1.2, Sugar 3.2, Protein 1

FARRO SALAD WITH TOMATOES AND HERBS



Farro Salad with Tomatoes and Herbs image

This great Italian side dish would be great with some burgers or steaks at your summer barbecue.

Provided by Giada De Laurentiis

Categories     salad,side,Summer,vegetables,vegetarian

Time 55m

Yield 6 servings

Number Of Ingredients 11

4 cups water
10 oz farro (about 1 ½ cups)
2 tsp salt, plus more to taste
1 lb(s) tomatoes, seeded and chopped
½ sweet onion, chopped (recommended: Walla Walla)
¼ cup snipped fresh chives
¼ cup finely chopped Italian parsley leaves
1 clove garlic, minced
2 Tbsp balsamic vinegar
Freshly ground black pepper
¼ cup extra-virgin olive oil

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 SALAD WITH TOMATOES AND HERBS



Farro Salad with Tomatoes and Herbs image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 11

4 cups water
10 ounces farro (about 1 1/2 cups)
2 teaspoons salt, plus more to taste
1 pound tomatoes, seeded and chopped
1/2 sweet onion (recommended: Walla Walla) chopped
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh Italian parsley leaves
1 large garlic clove, minced
2 tablespoons balsamic vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil

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.

MEDITERRANEAN FARRO SALAD



Mediterranean Farro Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 4 side-dish servings

Number Of Ingredients 11

10 ounces farro (about 1 1/2 cups)
1 1/2 teaspoons kosher salt, plus 1/2 teaspoon
8 ounces green beans, cut into 1- to 2-inch pieces (about 2 cups)
1/2 cup pitted black olives
1 medium red pepper, cut into thin strips (about 4 ounces or 1 cup)
3 ounces Parmesan, crumbled (about 3/4 cup)
1 small bunch chives, snipped (about 1/4 cup)
1/4 cup sherry vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon freshly ground black pepper

Steps:

  • In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.
  • Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.
  • Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the farro salad. Toss to combine and serve.

GREEK FARRO SALAD



Greek Farro Salad image

This is a great alternative to a cold pasta salad as farro doesn't get soggy and holds up to the dressing very well. Farro is an ancient Mediterranean grain, so I wanted to merge it with a Greek-style salad that's perfect for summertime. This is great served with grilled lamb or chicken. Add black olives or fresh herbs to your liking!

Provided by WestCoastMom

Categories     Salad     Grains

Time 3h5m

Yield 6

Number Of Ingredients 14

1 ½ cups farro
4 cups chicken broth
1 teaspoon olive oil
1 teaspoon sea salt, or to taste
¼ cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon Greek seasoning
1 clove garlic, minced
1 cup seeded, diced tomato
1 cup seeded, diced cucumber
1 cup chopped red bell pepper
¾ cup thinly sliced red onion
1 cup crumbled feta cheese
salt and ground black pepper to taste

Steps:

  • Rinse farro with water; drain. Place farro in a pot; pour in chicken broth to cover farro by at least one inch, adding water if needed. Stir in 1 teaspoon olive oil and sea salt.
  • Bring liquid to a boil; reduce heat to medium and simmer, uncovered, stirring frequently, until tender, about 35 minutes for whole grain farro or about 20 minutes for pearled farro.
  • Drain farro, rinse with cold water, and set aside to cool completely, about 15 minutes.
  • Whisk 1/4 cup extra-virgin olive oil, lemon juice, Greek seasoning, and garlic together in a large bowl. Stir in tomato, cucumber, red pepper, red onion, and feta cheese. Stir farro into tomato mixture until completely coated with dressing; season with salt and pepper. Refrigerate salad for about 2 hours before serving.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 42.4 g, Cholesterol 25.6 mg, Fat 17.3 g, Fiber 1.5 g, Protein 10.3 g, SaturatedFat 5.2 g, Sodium 1480.4 mg, Sugar 4.9 g

HEALTHY WARM FARRO SALAD



Healthy Warm Farro Salad image

The is a quick and delicious side that my kids love! This salad can be served warm or cold. It is great as a packed lunch too!

Provided by Cris

Categories     Side Dish     Grain Side Dish Recipes

Time 35m

Yield 6

Number Of Ingredients 8

1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons lemon juice
salt and ground black pepper to taste
2 cups chicken broth
1 cup farro
2 cups chopped kale
½ cup crumbled reduced-fat feta cheese

Steps:

  • Mix olive oil, garlic, lemon juice, salt, and pepper together in a bowl.
  • Combine chicken broth and farro together in a large frying pan or wok; bring to a boil. Reduce heat to medium and simmer until farro is tender and the broth is absorbed, 20 to 25 minutes.
  • Stir olive oil mixture into farro until farro is coated. Add kale to farro mixture; cook and stir until kale is wilted, 2 to 3 minutes. Sprinkle feta cheese over farro salad and stir until cheese is incorporated. Season salad with more salt and pepper if desired.

Nutrition Facts : Calories 174.4 calories, Carbohydrate 26.4 g, Cholesterol 9.1 mg, Fat 5.6 g, Fiber 0.5 g, Protein 9 g, SaturatedFat 1.8 g, Sodium 630.6 mg, Sugar 0.4 g

FARRO SALAD WITH TOMATOES AND HERBS



Farro Salad with Tomatoes and Herbs image

Farro is a type of wheat that was an important component of the Roman Empire's diet, but it fell somewhat out of favor when more refined wheat products became plentiful in Italy. You'll still find it on a lot of Italian tables, though, and especially in soups and salads such as this one. Farro is available in Italian markets and gourmet grocery stores, but brown rice or barley could also be used in this recipe.

Yield 6 side-dish servings

Number Of Ingredients 10

10 ounces farro (about 1 1/2 cups)
2 1/4 teaspoons salt, plus more to taste
1 large garlic clove, minced
2 tablespoons balsamic vinegar
1/4 teaspoon freshly ground black pepper, plus more to taste
1/4 cup extra-virgin olive oil
2 medium-sized tomatoes, seeded and chopped
1/2 medium-size sweet onion (such as Walla Walla), finely chopped
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh flat-leaf parsley

Steps:

  • In a medium saucepan, combine 4 cups water and farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 2 teaspoons of salt and simmer until the farro is tender, about 10 minutes longer. Drain well, then transfer to a large bowl and let cool.
  • In a medium bowl, mash the garlic with 1/4 teaspoon of salt to make a paste. Whisk in the vinegar and 1/4 teaspoon of pepper, then the oil. Add the tomatoes, onion, chives, and parsley to the farro and toss to combine. Add the vinaigrette to the salad and toss to coat. Season the salad with more salt and pepper to taste. (The salad can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

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