Mediterranean Farro Salad
This refreshing farro salad is a delightful medley of nutty farro grains, crunchy radishes, cool cucumber, and vibrant mint, all tossed in a zesty lemon vinaigrette. Topped with creamy feta cheese, this salad is a perfect balance of flavors and textures. It's a great way to enjoy a wholesome and satisfying meal that's bursting with freshness and flavor.
— Constant Cookbook
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
Instructions
- 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, <I>Salad,</I> by Brigit L. Binns (Oxmoor House, 2007).
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