Mediterranean Farro Salad
Prep Time:
20 minutes
Cook Time:
30 minutes
Servings:
4
Farro, an ancient grain, is available in Italian groceries, health-food stores and most well-stocked markets. If you cannot find farro, you can use bulgur instead. Place 1 cup bulgur in a large heatproof bowl and pour in 2 cups boiling water. Let stand for 30 minutes, then fluff with a fork.
Ingredients:
- 1 cup farro
- Juice of 2 lemons
- 1/4 tsp. salt
- Freshly ground pepper, to taste
- 1/4 cup olive oil
- 8 radishes, thinly sliced
- 1/2 English (hothouse) cucumber, peeled,
halved lengthwise and thinly sliced - 1/3 cup loosely packed fresh mint leaves,
finely chopped - 6 oz. baby spinach
- 5 oz. feta cheese, crumbled
Directions:
In a saucepan over high heat, combine the farro and 2 cups water and bring to a boil. Reduce the heat to low, cover and simmer until the grains are plump and tender to the bite, about 30 minutes. Remove from the heat, uncover and let cool slightly. (The farro can be prepared up to 1 day in advance and stored in the refrigerator.)
Meanwhile, in a large bowl, whisk together the lemon juice, salt and a pinch of pepper. Gradually whisk in the olive oil until smooth.
Add the radishes, cucumber, mint and farro to the vinaigrette and toss to coat evenly. Gently toss in the spinach and feta and serve. Serves 4
Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).
Meanwhile, in a large bowl, whisk together the lemon juice, salt and a pinch of pepper. Gradually whisk in the olive oil until smooth.
Add the radishes, cucumber, mint and farro to the vinaigrette and toss to coat evenly. Gently toss in the spinach and feta and serve. Serves 4
Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).