Farro Salad With Artichoke Hearts
This Mediterranean-inspired Farro Salad combines nutty farro grains with tangy sun-dried tomatoes, tender artichoke hearts, and crunchy pine nuts, all tossed in a flavorful red wine vinegar and olive oil dressing. This colorful and nutritious salad is a delicious addition to any meal and is perfect for serving a crowd or as a wholesome lunch option.
— Constant Cookbook
Ingredients
- 1 1/4 cups semi-pearled farro
- 2 1/2 cups water
- 1/4 cup oil-packed sun-dried tomatoes
- 1 jar (14 oz.) artichoke hearts
- 6 Tbs. red wine vinegar
- 3 Tbs. olive oil
- 1/2 cup finely chopped red onion, rinsed and drained
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 cup pine nuts, toasted
- Salt and freshly ground pepper, to taste
Instructions
- Rinse the farro and drain. In a saucepan over high heat, combine the farro and water and bring to a boil. Reduce the heat, cover and simmer until the grains are tender and the water is absorbed, about 25 minutes.
- Drain the sun-dried tomatoes; if desired, reserve the oil to use in place of some of the olive oil. Cut the tomatoes into julienne. Drain, rinse and quarter the artichokes.
- In a large bowl, whisk together the vinegar and olive oil. Add the cooked farro, sun-dried tomatoes, artichoke hearts, onion, parsley and pine nuts and stir until well combined. Season generously with salt and pepper and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
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