Mediterranean Farro Salad

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Perfect compliment to a summer brunch or bbq lunnch. The salad is very light and tasty. Presentation is great as well - the green beans and red bell pepper make it a very eye pleasing salad - flavor combination very light and delicious.

Only change in recipe, I would cut the salt a wee bit in the dressing.

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After seeing Giada make this and after reading the reviews, I knew I had to make this salad for my daughter's baby shower. Everyone LOVED it! Since it was the first time I had ever made it, I wasn't sure how much the recipe would actually yield, so I triped the recipe. Needless to say, it made a lot! I had leftovers, so I brought them to work and everyone raved about it. I have a feeling this is going to be one of my staples whenever I have to cook for a buffet party or potluck. It would work well for a summer BBQ too. Like other reviewers, I bought the farro at Whole Foods. I used green onions in place of the chives and kalamata olives. Yummy!

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I LOVE this recipe and have made it several times. But do yourself a favor and take the time to find real Farro. Part of what makes it so good is the flavor of the Farro itself. I first found it in an Italian market but now they have it at Whole Foods. Stock up!!

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I loved the combination of the sharp parmesean cheese, from the meaty olives, to the juicy tomatoes, and then the crisp and crunchy green beans is amazing.

The salad is not only light, but I would always have before a sports practice because it was light, fresh, and fragrant, but it was filling. VERY HEALTHY!!!

At least the salad can stay good for 1-3 days, my mom and I would always add feta cheese to add a creamier flavor.

Thank you for this delicious recipe!!!!

I AM A BIG FAN!!!!

-Amanda

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This is a great recipe...I couldn't find brown rice and sherry vinegar...so I used brown rice and red wine vinegar..would definitly make again

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I have made this so many times and everyone goes crazy for it. I usually double the liquid and have used a combo of rice wine vinegar and white wine vinegar (all I had and used a whole grain mustard instead of dijon (again, all I had. I like that much better. My neighbors have used brown rice, but it just wasn't as good as the farro. I've found it at Whole Foods plus a regular grocery store. Specialty stores may have it. It makes all the difference.

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I was excited when I found Farro at a local farmers market. This is the first recipe I tried with it. Everyone loved the salad, kids and adults. I love the texture of the farro, so chewy and nutty. Will make again and again! Thanks!

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My whole family loved this recipe. I used brown rice instead of farro. Even my little ones - who sometimes turn their noses up at brown rice - really like it.

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I wasn't sure I would like this. I'm so glad I tried it. This recipe is so flavorful. My husband and I couldn't stop eating it. I didn't have the Farro on hand and used wild rice instead. Wow, it was so good. This is a keeper.

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I spent a lot of time trying to get the farro. Early on, I experimented with splelt berries (very crunchy, Israeli couscous (larger than the regular couscous, too close to pasta and then after ordering from amazon.com and then cancelling because I happen to be wandering around a Whole Foods store, (near the pasta section I found it. I could not wait to try it and indeed it is different than all the above. Close but different than Barley and softer than the spelt can't believe it is a younger cousin. The attraction was eating something that people ate thousands of years ago. And Giada does it again, "simple and extravagant at the same time." Keep an eye on her instructions regarding the timing of cooking the farro because in a salad you don't want it to be too soft.