Farro Recipe
Farro grains, kalamata olives, feta, cucumber, cherry tomato, red onion, arugula with zinfandel vinaigrette
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Ingredients
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Grains
Vegetables
Fats
Vinaigrette
Method
Cooking Farro
- 1
Cook the Farro
Rinse 1 cup of farro under cold water. In a medium saucepan, combine the rinsed farro with 3 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the farro is tender but still chewy. Drain any excess water and set aside to cool.
Preparing Vegetables
- 2
Chop the Vegetables
While the farro is cooking, chop the cucumber into bite-sized pieces, halve the cherry tomatoes, and finely chop the red onion. Set aside in a mixing bowl.
- 3
Preparing Vinaigrette
- 4
Make the Vinaigrette
In a small bowl, whisk together 3 tablespoons of zinfandel vinegar, 3 tablespoons of olive oil, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until well combined.
Combining Ingredients
- 5
Combine All Ingredients
In a large serving bowl, combine the cooked farro, chopped vegetables, kalamata olives, and crumbled feta cheese. Drizzle the vinaigrette over the salad and toss gently to combine all ingredients evenly.
Serving
- 6
Serve and Enjoy
Serve the farro salad immediately, or refrigerate for up to an hour before serving for a chilled dish.