Summer Farro Salad
Ingredients
For the Farro
- 2 Tablespoons olive oil
- 2/3 cup yellow onion chopped
- 2 cups farro
- 4 cups vegetable broth
- 1 pint cherry tomatoes sliced in half
- 1/4 cup fresh herbs chopped, I used a combo of basil, dill and parsley
- 4 oz feta cheese
For the Vinaigrette
- 3 Tablespoons olive oil
- 2 Tablespoons dijon mustard
- 2 Tablespoons red wine vinegar
- 2 baby, seedless cucumbers diced, may use any cucumber type you prefer
- 2 ears fresh corn kernels cut from cob
Instructions
- Over medium-high heat, heat 2 tablespoons of olive oil in pan. Saute onions until translucent.
- Stir in farro and toast for 1-2 minutes.
- Add broth and bring to a boil. Once boiling, lower heat and cover pan with a lid.
- Allow farro to simmer for 20-30 minutes until liquid has absorbed and the farro is tender. Drain any extra liquid that remains and allow to cool to room temperature.
- While farro cools make the vinaigrette by whisking together 3 tablespoons of olive oil, the dijon mustard and red wine vinegar.
- In a large bowl, lightly toss together the cooled and drained farro, vegetables, herbs, feta cheese, and vinaigrette.
- Serve immediately or let marinate further in fridge until meal time.
Notes
An alternative to the feta cheese is crumbled goat cheese.
You will want to drain any remaining liquid from the farro to avoid the salad being soggy.
Make the salad ahead of time for a party, last several days in the fridge if in an airtight container. I suggest making double the vinaigrette just in case the coolness of the fridge dries out the salad. The farro may absorb some of the vinaigrette as it marinates in the fridge.
This recipe is versatile- get creative and add your favorite herbs, vegetables and cheeses to make it your own!