Mushroom Free Classic Farro Salad
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Learn more →Ingredients
4 servings
For the farro
- 1 cup semi-pearled farro
- 2 ½ cups water
- ½ tsp salt
For the salad
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil, divided
- 1 english cucumber, diced
- ½ cup kalamata olives, pitted and halved
- ½ cup crumbled feta cheese
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 3 tbsp fresh mint leaves, roughly chopped
For the dressing
- 3 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 small garlic clove, finely minced
- ¼ cup olive oil
- salt and pepper, to taste
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the cherry tomatoes on a rimmed baking sheet, drizzle with 1 tbsp olive oil, and season with a pinch of salt. Roast for 18–20 minutes, until the skins are blistered and the tomatoes are softened and beginning to caramelize at the edges. Set aside to cool.
- 2
While the tomatoes roast, combine the farro, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to a steady simmer, cover, and cook for 25–30 minutes, until the farro is tender with a slight chew at the center and most of the water is absorbed. Drain any excess water, spread the farro on a large mixing bowl or rimmed baking sheet, and drizzle with the remaining 1 tbsp olive oil. Let cool for at least 10 minutes.
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