Mediterranean Farro Salad

This ancient super grain makes a delicious base in a salad. Add crunchy walnuts, fresh feta cheese & veggies for an easy dinner on a summer evening, tasty next day lunch. 6 servings.

Easy Ingredients

Salad

· 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil.

· 1 cup uncooked farro, rinsed and drained.

· 2 cups arugula lettuce, washed and dried. Kale, Swiss chard, or spinach fine too.

· 1 fresh bell pepper-red, orange, or yellow, washed, seeds removed, and diced.

· 1 cup cherry tomatoes, washed, dried, and halved.

· 1 cup fresh Feta cheese, crumbled.

· ¾ cup walnut halves.

· 1/4 cup green onion, washed, trimmed and chopped-optional-.

· 1/4 cup fresh parsley or basil, chopped.

Dressing

· 1/4 cup Villa Graziella Organic Extra Virgin Olive Oil + extra for to taste

· 3 tablespoons Villa Graziella Condimento Bianco-White Balsamic Vinegar + extra to taste

· 2 fresh garlic cloves, minced, -optional-.

· 1 fresh lemon, juiced.

· Sea salt and fresh cracked pepper to taste

Simple Directions

1. Cook the farro according to package directions, do not overcook.

2. Drain the farro, place in a bowl, drizzle with 2 tablespoons of olive oil. Mix well, set aside, and allow to cool.

3. While the farro cooks, add the chopped pepper, lettuce greens, tomatoes, green onion, walnuts, and herbs to a large bowl, stir to combine, set aside.

4. In a container or jar with a lid, combine the white balsamic vinegar, garlic, lemon, salt, and pepper mix well. Then add the olive oil and whisk until fully blended, cover and refrigerate.

5. When completely cool, combine the farro with the lettuce and veggies.

6. Whisk the dressing again and season to taste.

7. Add the dressing to the salad to coat, not drench and gently toss.

8. Sprinkle the feta cheese, season to taste, and lightly toss.

9. Serve immediately and enjoy, or cover and refrigerate up to 1 hour before serving.

10.Store in a covered container for to 2 days.

Helpful Hints

· Farro can be made 1 or 2 days prior. Refrigerate in a covered container.

· Kale, Swiss chard, and spinach are “sturdy”, flavorful greens for farro.

· Add your favorite on hand summer veggies: carrots, cucumbers, radishes, or zucchini.

· Prevent a soggy salad, if not serving immediately, add dressing no more than 1 hour before.

· Substitute walnuts with pepitas, pistachios, or toasted pine nuts.

· Add left over farro and veggies with sliced avocado to a grain bowl

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