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Mediterranean Farro Salad

The other day I was craving a hearty grain salad, and also looking for ways to use up some extra veggies from our Singh Farms basket (read about that here). So this farro salad I am about to share was very much a “use up what you have” type of a recipe 😉 After mixing together what I had, I ended up with a Mediterranean inspired dish. Quite tasty!

It turned out so tasty (and colorful), that I decided to snap a few pictures, and save the ingredients to share them back with you all. There’s just one thing… I added a little of this and that, with no measuring, until I liked the way it tasted. So, this is more of a flavor inspiration than a true recipe. Take the ingredients and mix away, a little of this and that at a time, until you come up with a salad that tastes good to you. That is half the fun of cooking! I hope this “recipe” gives you some inspiration to try making your own tasty creation.

farro salad base

This farro salad is perfect topped with a protein, feta cheese, and a few crushed red pepper flakes.

When I made this salad, we had some extra king crab left over from dinner the night before. Not something I often have handy, but it was delicious topping this farro salad! You could also substitute any other leftover fish (grilled salmon, perhaps), or chicken, as some additional protein.

farro salad topped with king crab

Curious what I included? Here’s the ingredient list and a few basic instructions.

Mediterranean Farro Salad

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Category: Salad

Cuisine: Mediterranean

farro salad

Hearty farro salad serves as an excellent main course topped with some protein, or as a side dish to your weeknight dinner.

Ingredients

  • Farro
  • EVOO
  • Mint
  • Parsley
  • Lemon zest
  • Fennel fronds
  • Fennel bulb
  • Golden beet
  • Sweet potato
  • Salt and pepper

Instructions

    Cook Ahead
  1. Farro – cooked until tender but with a little chew left. I just simmered the farro in water (a 3:1 water:farro ratio) until it was the texture I wanted, then drained it.
  2. Golden beet – baked, skin removed, then minced. You can bake beet(s) ahead, and just keep them wrapped or in a sealed container in the fridge until you use them. To bake in the oven, rinse and trim the ends, then wrap in foil. Bake at 400°F for about an hour, checking every 20 minutes until a fork or knife penetrates easily. Once cooled, the skin will peel off easily with a paring knife.
  3. Sweet potato – baked, skin removed, then minced. Did you know you can short-cut bake a sweet potato in the microwave? Just rinse it off, poke some holes evenly all around with a knife or fork, wrap in a damp paper towel, and cook on high for 5 minutes give or take. Turn about half way through, and test occasionally for doneness. The potato is done when it gives slightly to a finger squeeze. For use in this farro salad, you don’t want it overly soft!
    Finely Chop
  1. Mint
  2. Parsley
  3. Lemon zest
  4. Fennel fronds
  5. Fennel bulb thinly sliced, then those slices chopped
    Now that you have everything prepped, time to put it all together
  1. Mix prepped ingredients together in a medium mixing bowl.
  2. Start with the farro, add the beet and sweet potato, then slowly mix in the herbs and other seasonings, adjusting amounts as you go to get the right flavor balance.
  3. Add EVOO, salt, and pepper to taste.
    Serve
  1. Spoon farro salad into a bowl.
  2. Top with parsley, red pepper flakes, feta cheese, and protein of choice.
  3. Enjoy!
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