Ina Garten Farro Salad Recipes

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WHEATBERRY & FARRO SALAD



Wheatberry & Farro Salad image

Provided by Ina Garten

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

1/2 cup hard winter wheatberries
1/2 cup farro
1 cup finely diced red onion
Good olive oil
1/4 cup balsamic vinegar
Kosher salt and freshly ground black pepper
3 scallions, minced, white and green parts
1/2 red bell pepper, small-diced
1 carrot, small-diced
1/4 cup chopped flat-leaf parsley

Steps:

  • Place 3 cups of salted water in each of two large saucepans and bring them to a boil. Add the wheatberries to one saucepan, and the farro to the other and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain and place them together in a large bowl.
  • Meanwhile, saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add 1/4 cup of olive oil, the balsamic vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add the onions to the wheatberries and farro together with the scallions, red bell pepper, carrot and parsley and mix well.
  • Allow the salad to sit for at least 30 minutes for the wheatberries and farro to absorb the sauce. Season to taste and serve at room temperature.

GREEK SALAD BY INA GARTEN (BAREFOOT CONTESSA)



Greek Salad by Ina Garten (Barefoot Contessa) image

This is by far my favorite Greek Salad! Way to go Ina! I am guessing at the yield on this salad. But, the recipe states that it serves six.

Provided by cstahl

Categories     < 30 Mins

Time 20m

Yield 6 1/2 cup, 6 serving(s)

Number Of Ingredients 14

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 lb feta cheese, 1/2-inch diced (not crumbled)
1/2 cup kalamata olive, pitted
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup olive oil

Steps:

  • Place the cucumber, peppers, tomatoes and red onion in a large bowl.
  • For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion.
  • Pour the vinaigrette over the vegetables.
  • Add the feta and olives and toss lightly.
  • Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Nutrition Facts : Calories 310.1, Fat 27.7, SaturatedFat 8.4, Cholesterol 33.8, Sodium 823.5, Carbohydrate 11, Fiber 2.1, Sugar 3.6, Protein 6.9

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