Farro Salad


This is a great salad for early summer. Fresh vegetables really play up the nutty, rich flavor of farro. We can’t wait to make this again when we have fresh tomatoes.

Farro Salad

  • 1 cup farro
  • 1/2 cup diced cucumber
  • 1/2 cup cooked corn kernels (preferably grilled)
  • 1/4 cup diced kalamata olives
  • 1/2 cup chopped parsley
  • 1 tbsp lemon juice
  • 1/4 cup olive oil
  • 2-3 oz crumble feta (optional)

Soak farro overnight. Drain. Bring four cups of water to a boil and add farro. Cook until tender, about 20-25 minutes. Drain and rinse in cold water. Place in a large bowl and toss with olive oil. Add remaining ingredients and stir to incorporate. Serve warm or at room temperature.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Food, Recipes, Sides, vegetarian and tagged , , , , , , . Bookmark the permalink.

4 Responses to Farro Salad

  1. Jueseppi B. says:

    Reblogged this on The ObamaCrat™.

  2. nrhatch says:

    Farro fit for a Pharoah.

  3. Eva Taylor says:

    I love the texture of farro; a poached egg would make this a perfect lunch.

  4. Pingback: Sunday Suppers: The Summer Salad Edition | Rufus' Food and Spirits Guide

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