Farro Salad

Photo by Cindy Q.
Adapted from chezcateylou.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from chezcateylou.com

Ingredients

  • 1

    cup farro, rinsed well

  • 1/3

    cup apple cider vinegar

  • 2

    teaspoons kosher salt, more as needed

  • 2

    bay leaves

  • 4

    tablespoons extra-virgin olive oil

  • 2

    tablespoons fresh lemon juice

  • 2

    cups arugula leaves

  • 1

    cup basil leaves, torn

  • 1

    cup mint leaves

  • 1 1/2

    cups halved cherry or grape tomatoes

  • 1/2

    cup Parmesan cheese, shaved with a vegetable peeler

  • 1/2

    cup chopped pistachio nuts, toasted

  • Maldon or other flaky sea salt, for finishing

Directions

In a medium saucepan, bring faro, 2 2/3 cups water, apple cider vinegar, salt, and bay leaves to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves. In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add cooked farro and arugula and mix well. Fold in herbs, tomatoes, and pistachios. Top with shaved parmesan and sprinkle with sea salt, if desired. Notes

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: