Tuesday, November 19, 2013

Recipe: Farro Salad

I can't figure out where I got the Summer-Vegetable Farro Salad recipe that we made as a side to our Jenga Ribs.  It's going to be a staple for us -- so delicious and healthy and takes only about 15 minutes to make.

Here's the recipe. . .

  • Make 1 1/2 cup farro per instructions on the package.  We use Trader Joe's 10 min farro and use broth instead of water to give the farro extra flavor.
  • In a large bowl, toss the following:
    • 2 Persian or small seedless cucumbers, thinly sliced (or remove the seeds from a regular cucumber and cut into chunks)
    • 1 1/2 cup halved grape tomatoes
    • 3 green onions (white and pale green parts only), thinly sliced
    • 5 radishes, thinly sliced
    • 1/5 cup finely chopped mixed fresh herbs (parsley, chives, basil and tarragon) -- we used chives and basil
    • A splash of balsamic vinegar
    • A tbsp or so of extra virgin olive oil
    • Pepper and Kosher salt to taste
  • When the farro is cool, add it to the bowl with vegetables and toss to combine.
  • Sprinkle with 1/2 cup of crumbled feta or goat cheese.

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