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Farro Vegetable Salad
A perfect accompaniment to all of our chops. Enjoy any time of year, just change out the veggies!- Prep Time 20 minutes
- Cook Time 30 minutes
Ingredients
- 2 cups pearled farro, uncooked and rinsed
- 6 cups water or stock
Into a large bowl:
- 3 bell peppers, seeded and sliced. use red, yellow, orange NOT green
- 3 medium zucchini, halved lengthwise, diced
- 1 medium can of sliced black olives
- 1 small shallot, minced
- 1 cup feta or mozzarella, cubed
- 1 cup fresh Italian parsley, minced
For dressing (whisk thoroughly)
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice w/pulp
- 3T white wine vinegar
- 2T honey
- Kosher Salt/ Black Pepper to taste
Directions
-
Bring water or stock to a boil.
- Add farro, reduce heat to simmer, cover and simmer for 30 minutes, stirring occasionally. Farro is ready when it gives with a slight chew. Avoid cooking until it’s mushy.
- Strain and cool slightly.
- Add to veggies.
- Add dressing and mix thoroughly.
- Let stand an hour before serving.
- Check for salt and add if needed.
