Mediterranean Farro Salad

  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 side-dish servings
  • Nutrition Info
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Ingredients

10 ounces farro (about 1 1/2 cups)

1 1/2 teaspoons kosher salt, plus 1/2 teaspoon

8 ounces green beans, cut into 1- to 2-inch pieces (about 2 cups)

1/2 cup pitted black olives

1 medium red pepper, cut into thin strips (about 4 ounces or 1 cup)

3 ounces Parmesan, crumbled (about 3/4 cup)

1 small bunch chives, snipped (about 1/4 cup)

1/4 cup sherry vinegar

1/4 cup extra-virgin olive oil

1 tablespoon Dijon mustard

1 teaspoon freshly ground black pepper

Directions

  1. In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool. 
  2. Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans. 
  3. Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the farro salad. Toss to combine and serve.

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