Greek Salad with Farro
This refreshing salad, with its bright, fresh herbs, crisp cucumber and sweet red bell pepper, its chewy farro, and bits of salty feta, tastes like summer! It can be the central part of a vegetarian meal, or a side dish for roasted or grilled chicken, or grilled salmon.
Farro is one of those ancient grains making a “come-back,” showing up on modern grocery shelves. It has a nutty flavor and a pleasingly chewy texture, similar to barley and whole wheat berries (which you could substitute in this recipe if you can’t find farro.) Like many other ancient grains, it’s nutrient-rich.
- 1 cup farro, rinsed
- 1 cucumber, peeled, seeded and diced (see NOTE)
- 1 red bell pepper, cored & seeded, cut in medium dice
- 1/4 cup red onion, chopped
- 1/4 cup minced fresh dill or parsley (I prefer the dill)
- 1/4 cup chopped fresh mint
- 1 cup crumbled or diced feta cheese
- 1 cup grape or cherry tomatoes
NOTE: I prefer the long English cucumbers – if you use these, it’s unnecessary to remove the seeds
Red Wine Vinaigrette
- 3 Tbl. red wine vinegar
- 1 clove garlic finely minced
- 1/2 tsp. kosher salt
- 1/4 cup olive oil
Place rinsed farro in a large saucepan and cover with 2 quarts of salted water. Bring to a boil, reduce heat and simmer, uncovered, for about 30 to 35 minutes. (Farro will have a similar texture to barley when cooked.) Drain it well and set aside to cool completely.
Whisk together the ingredients for the vinaigrette.
Place all the salad ingredients, including the cooled farro, in a bowl. Toss with vinaigrette. Serve at room temperature or chilled.
We enjoyed this the other night with fresh cracked crab. Alongside, we had ripe pineapple spears drizzled with olive oil and sprinkled lightly with coarse sea salt. This is how pineapple is often eaten south of the border and it’s unexpectedly and almost irresistibly delicious.
This recipe, slightly adapted, comes from that wonderful little salad book,
Raising the Salad Bar by Catherine Walthers