Mediterranean Farro Salad

Mediterranean Farro Salad

Sarah Scott

Sarah Scott

October 23rd, 2017

https://simplefeast.com/chefscatalog

Mediterranean Farro Salad

Serves 4
45 minutes total time
45 minutes active time
Easy

When I put together a salad I think of combining tangy, crunchy and herby elements.With my go-to red wine shallot vinaigrette, it’s clean and bright and allows all the flavors to come through. This salad is also hearty enough as a vegetarian dinner in summer.

Ingredients
1 shallot, minced
1 tablespoon red wine vinegar
1 cup farro
1/3 cup pine nuts, toasted
1 bunch scallions, root ends trimmed, white and light green portion, finely minced
¼ cup finely slivered sun-dried tomatoes
2 lemons
¼ cup extra-virgin olive oil
1 ½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
½ cup flat-leaf parsley leaves, finely chopped
¼ cup basil leaves, cut into chiffonade

Directions
Combine the minced shallot and vinegar in a small bowl. Stir to mix well and let sit for 15 minutes.

Bring a large saucepan of salted water to a boil. Add the farro, bring back to a boil, then reduce the heat to keep at a simmer. Cook until tender, about 15 minutes.

Immediately, pour the farro into a colander and rinse under cold water to remove any excess starch and to cool. Let drain in the colander for 5 minutes to remove excess moisture.

Put the farro in a medium bowl. Add the pine nuts, scallions, and sun-dried tomatoes. Zest the lemons and add the zest to the bowl. Juice the lemons and strain out any seeds. Add half of the lemon juice to the bowl, reserving the rest. Stir in the olive oil and the shallot-vinegar mixture. Season with salt and pepper and mix everything together well. Taste for seasoning and add the remaining lemon juice, if needed. Stir in the parsley and basil.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

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Ingredients

  • 1 shallot, minced
  • 1 tablespoon red wine vinegar
  • 1 cup farro
  • 1/3 cup pine nuts, toasted
  • 1 bunch scallions, root ends trimmed, white and light green portion, finely minced
  • ¼ cup finely slivered sun-dried tomatoes
  • 2 lemons
  • ¼ cup extra-virgin olive oil
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup flat-leaf parsley leaves, finely chopped
  • ¼ cup basil leaves, cut into chiffonade
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  2. Chef'n FreshForce Citrus Juicer
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