Description
Ina Garten’s Farro Salad is a vibrant and satisfying dish that highlights the nutty flavor of farro, an ancient grain. The salad typically includes fresh vegetables like tomatoes, cucumbers, and herbs, all tossed in a tangy lemon vinaigrette. This versatile salad can be enjoyed warm or cold, making it a great option for year-round enjoyment.
Ingredients
Scale
- 1 cup farro
- 2 cups water or vegetable broth
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Cook the Farro: In a medium saucepan, bring water or vegetable broth to a boil. Add the farro, reduce heat, and simmer for about 20-25 minutes until tender. Drain and let cool.
- Prepare the Vegetables: While the farro is cooking, chop the tomatoes, cucumber, red onion, parsley, and mint.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, and pepper.
- Combine Ingredients: In a large bowl, mix the cooked farro with the chopped vegetables and herbs.
- Add the Dressing: Pour the dressing over the salad and toss to coat evenly.
- Finish with Feta: Sprinkle the crumbled feta cheese on top of the salad.
- Serve: Serve the salad immediately, or refrigerate for later use.