Farro And Cucumber Salad
This vibrant salad combines hearty farro with fresh cucumbers, crunchy croutons, and earthy beets, all tossed in a flavorful caraway vinaigrette. The combination of textures and flavors makes for a satisfying and refreshing dish that is perfect for a light lunch or a side at dinner. Enjoy the unique blend of ingredients in this delightful salad!
— Constant Cookbook
Ingredients
- 1 farro
- Kosher salt
- 2 1-inch pieces pumpernickel bread
- 5 olive oil, divided
- Freshly ground black pepper
- 1 caraway seeds
- 1 white wine vinegar
- 1 Dijon mustard
- 1/2 honey
- 3 small or 1 large cucumber, cut into 1-inch pieces
- 4 baby red or yellow beets, very thinly sliced
- 1/4 dill sprigs
- 1/4 fresh flat-leaf parsley leaves
Instructions
- Cook farro in a medium pot of boiling salted water until tender but still al dente, 30â40 minutes. Drain and let cool.
- Meanwhile, preheat oven to 400°. Toss bread with 2 tablespoons oil on a rimmed baking sheet, squeezing bread to help it absorb oil; season with salt and pepper. Toast until crisp but not hard, 10â15 minutes. Let cool.
- Toast caraway seeds in a dry small skillet over medium heat, tossing, until fragrant, about 1 minute. Coarsely chop caraway seeds. Whisk vinegar, mustard, honey, and chopped caraway seeds in a small bowl. Gradually whisk in remaining 3 tablespoons oil; season vinaigrette with salt and pepper.
- Toss cucumbers, beets, dill, parsley, farro, croutons, and dressing in a large bowl; season with salt and pepper.
- DO AHEAD: Farro can be cooked 3 days ahead. Vinaigrette can be made 1 day ahead. Cover separately and chill.
Yield
4 servings
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