Monday, June 23, 2014

Mediterranean Farro Salad

Mediterranean Farro Salad
This is a wonderful entree salad. Filling, chewy, tasty - simple to prepare.

Mediterranean Farro Salad
(Measuring is not necessary - amounts here are approximate)
Cook According to Package Directions. Farro cooking time can vary based on whether you use pearled Farro or not.
1 Pound Farro
Drain if necessary
Add

1/2 Cup Sliced Black Olives
1/2 Cup Sliced Green Olives
2 Tablespoons Capers
1 Cup Diced Tomato
1 Cup Diced Cucumber
1/2 Cup Simply Greek Salad Dressing  (Regular or Fat Free)
1/2 teaspoon Seasoning Blend of your choice - or to taste (I used Mrs. Dash Table Blend)

Toss & Serve. May be served immediately, or stored in fridge to serve later.

Make Ahead Tips: Farro may be boiled ahead of time, and stored, cooked, in refrigerator or freezer. Simply Greek Dressing may be made ahead of time and stored in refrigerator.

Tip for dining with Omnivores: This dish makes a great side to take to a summer barbecue to serve alongside Grilled Meats.


3 comments:

  1. I first decided to use farro after seeing Nigella Lawson use it in her latest series, the Italian one.
    I don't know if I did something wrong but it was so chewy - def not my favourite grain!

    ReplyDelete
    Replies
    1. Good to see you, Sandy! : )

      Yes, it's definitely chewier than most other grains! I love the chewiness for a refreshing change of pace sometimes, but if chewy isn't your thing, rice might work better here.

      Delete
  2. The past year or two I have been getting into Farro and I have to say I LOVE LOVE LOVE it!!!!! Sun Dried Tomatoes are always a great pairing. Vinegars, too! And Artichokes!!!! OMG...now I want some Farro! LOL

    ReplyDelete

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