Mediterranean-Style Farro Salad with Shallot-Herb Vinaigrette

By raklisa2020

“This fun take on a ‘greens-less’ salad is not only hearty and filled with flavor, but also very portable—perfect for picnics! We used farro, but you can use any whole grain, such as quinoa, bulgur, etc. You can also bulk this salad up further by topping it with grilled chicken breast or simple lemon-garlic sautéed shrimp.”

Ingredients

• Shallot-herb vinaigrette:
• 1 cup farro, rinsed
• 2 tablespoons extra-virgin olive oil
• 1/4 red onion, diced
• 2 garlic cloves, minced
• 5 shiitake mushrooms, cleaned, stemmed and thinly sliced
• 5 kalamata olives, pitted and thinly sliced
• 4 sun-dried tomatoes, thinly sliced
• 3 ounces Feta, crumbled (plus extra for garnish)
• Salt and pepper to taste
• 3 tablespoons minced shallot
• 2 garlic cloves, minced
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons minced Italian parsley
• 1 tablespoon minced oregano
• 2 teaspoons thinly sliced mint
• 2 teaspoons minced marjoram
• 1 teaspoon thinly sliced chives
• 1/2 –2/3 cup extra-virgin olive oil

Details

Servings 3
Cooking time 30mins
Adapted from apps.facebook.com

Preparation

Step 1

Pour farro into a large pot and fill with three cups of water. Add a generous sprinkle of salt.
Place pot over high heat and bring to a boil. Once boiling, cover and reduce heat. Simmer until all liquid has evaporated. Lightly fluff farro with a fork and pour into a large mixing bowl. Set aside.
In a medium sauté pan, add oil and place over medium-high heat.
Add onion and sauté for 3 minutes. Add garlic and mushrooms and continue to sauté for 3–4 minutes. Season with salt and pepper.
Pour mixture over farro and fold together. Add remaining ingredients and fold together until well mixed. Season with salt and pepper.
Shallot-herb vinaigrette: Place shallots, garlic, vinegar, mustard and herbs into a small mixing bowl and whisk together. While whisking, add oil in a slow and steady stream until fully incorporated.
Pour vinaigrette over farro mixture and gently stir until just combined. Season with salt and pepper.
Garnish with crumbled Feta and serve.