Farro Salad

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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.

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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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