Italian Farro Salad
A delicious grain salad that is perfect for summer potlucks or a flavorful side dish.
Servings 4 1-cup servings
Ingredients
To cook farro
- 1.5 cup farro, uncooked
- 1 tsp salt
- 6 cups water or vegetable broth (if using veg broth, omit the salt)
Fresh Ingredients
- 2 green onions, sliced thin
- 1 carrot, grated
- 2 cups chopped tomatoes
- 1 cucumber, diced
- 1/3 cup chopped walnuts or sunfower seeds (optional, but the extra crunch is nice)
Dressing
- 3 TBSP olive oil (optional, can be omitted)
- 3 tbsp red wine vinegar
- 3 tsp dijon mustard
- 1 tbsp maple syrup or honey
- 3/4 tsp dried basil (or 2 tsp fresh basil, minced)
- 1/4 tsp each, salt and pepper
- 1 clove garlic, minced
Instructions
- Put the farro in a pot, and cover with water. Add salt or vegetable broth base.
- Set to high heat. When it starts to boil, reduce to medium heat and set timer for 30 minutes. Drain through a colandar and set aside.
- Meanwhile, chop vegetables.
- Combine dressing ingredients in a small bowl.
- Toss all together and let sit for at least 30 minutes, ideally, to let flavors meld and the sharpness of the raw garlic to subside. Garnish with chopped cilantro or parsely, if desired
