Whatever you choose to pair farro with the ever-versatile nutty Italian grain is sure to make the salad anything but boring! In fact, it just may be my favourite grain. It can be challenging to find here in Canada. I used to bring bags of it home from Italy (you can get large bags at the COOP for about $1.50). Then I found it for sale in the US and now I bring it home from there.
Farro cooks up quickly to a slightly chewy texture and has a sweet, nutty taste which pairs well with most anything. In this salad, from Skinny Taste, it is joined with mint, veggies, sun-dried tomatoes, and feta.
Paul whipped this together for dinner the other night and we both loved it!
1 cup uncooked pearled faro
2 tbsp minced red onion
1/4 cup minced sun-dried tomatoes
1/4 cup fresh grated feta
2/3 cup finely chopped cucumber, seeds removed
1/4 cup finely chopped bell pepper
1 tbsp fresh lemon juice
1 tbsp olive oil
1 tbsp finely chopped mint or parsley
kosher salt and fresh cracked pepper to taste
Cook farro in salted water according to package directions until al dente, about 15-20 minutes. Drain and let cool.
Combine with remaining ingredients and toss well. Serve chilled or room temperature.