#farrosalad

A flavorful grilled chicken breasts rests atop a farro salad filled with all sorts of goodness in this Lemon-Cumin Grilled Chicken Farro Salad.

The earthy farro, crunchy pistachios, sweet apricots, and fresh herbs in this Farro Salad with Pistachios, Apricots, and Herbs go so well together. The dressing brings out the flavors by adding the right amount of acidity and sweetness. As a side dish or a light meal, this salad can be used in many ways.

Ingredients: 1 cup farro. 2 cups water. 1/2 cup shelled pistachios. 1/2 cup dried apricots, chopped. 1/4 cup fresh herbs such as parsley, mint, and cilantro, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Rinse the farro under cold water and drain. In a medium saucepan, bring 2 cups of water to a boil, then add the rinsed farro. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the farro is tender but still slightly chewy. Drain any excess water and let it cool. In a dry skillet, toast the pistachios over medium heat until fragrant, about 2-3 minutes. Remove from heat and let them cool before chopping them coarsely. In a large bowl, combine the cooked farro, chopped pistachios, dried apricots, and fresh herbs. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing. Pour the dressing over the farro salad and toss to combine, ensuring everything is evenly coated. Serve the Farro Salad with Pistachios, Apricots, and Herbs immediately or refrigerate for later. It can be served warm or cold.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Spring Greens, Farro, Beet, and Citrus Salad is a vibrant and flavorful dish that combines the freshness of spring greens with the earthiness of farro, the sweetness of roasted beets, and the zing of citrus. It's a perfect choice for a healthy and satisfying meal.

Ingredients: 2 cups spring greens mix. 1 cup cooked farro. 2 medium beets, roasted and diced. 2 oranges, peeled and segmented. 1/4 cup chopped fresh mint. 1/4 cup crumbled feta cheese. 1/4 cup toasted walnuts. 1/4 cup balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: Start by roasting the beets. Preheat your oven to 400F 200C. Wrap the beets individually in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes or until they are tender when pierced with a fork. Let them cool, then peel and dice them. In a large salad bowl, combine the spring greens, cooked farro, roasted beets, and orange segments. Sprinkle the chopped fresh mint, crumbled feta cheese, and toasted walnuts over the salad. Drizzle the balsamic vinaigrette dressing over the salad and toss gently to combine all the ingredients. Season the salad with salt and pepper to taste. Serve immediately as a refreshing and nutritious salad option.

Prep Time: 15 minutes

Cook Time: 45 minutes

Maple roasted pumpkin with farro

This cool Summer Tabouli with Farro is a great way to change up the traditional Middle Eastern salad. Fresh vegetables, herbs, and nutty farro are all mixed together in a lemon and olive oil dressing that makes it taste great. This is great for hot summer days!

Ingredients: 1 cup farro. 2 cups water. 1 1/2 cups cherry tomatoes, halved. 1 cucumber, diced. 1/2 cup red onion, finely chopped. 1/2 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Rinse the farro under cold water and drain. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed farro and a pinch of salt. Reduce heat to low, cover, and simmer for about 25-30 minutes or until the farro is tender. Drain any excess water and let it cool. In a large mixing bowl, combine the cooked farro, cherry tomatoes, cucumber, red onion, parsley, and mint. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss to combine. Adjust the seasoning to taste. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve the Summer Tabouli with Farro as a refreshing side dish or a light meal. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

This summer farro salad is bursting with fresh flavors and textures. The chewy farro, juicy cherry tomatoes, crisp cucumber, and tangy feta cheese are all brought together with a simple vinaigrette. It's perfect for picnics, potlucks, or as a light and satisfying meal on its own.

Ingredients: 1 cup farro, cooked. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red onion, thinly sliced. 1/4 cup fresh basil, chopped. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 2 tbsp extra virgin olive oil. 1 tbsp balsamic vinegar. Salt and pepper to taste.

Instructions: Cook the farro and put it in a large bowl. Add the cucumber, red onion, cherry tomatoes, basil, parsley, and feta cheese. Add extra virgin olive oil and balsamic vinegar on top. Toss the salad ingredients together gently to coat them with the dressing. Add pepper and salt to taste. You can serve it right away or put it in the fridge for a few hours before you serve it so the flavors can blend. Enjoy this tasty and healthy farro salad for summer!

Prep Time: 15 minutes

Cook Time: 20 minutes

It's delicious and hearty, and it's full of Mediterranean flavors. This Greek Farro Salad has broiled feta cheese and fresh cherry tomatoes. With a tangy vinaigrette, it's the perfect mix of grains, creamy cheese, and bright vegetables.

Ingredients: 1 cup farro. 2 cups water. 8 oz block of feta cheese. 1 pint cherry tomatoes. 1/4 cup olive oil. 2 tablespoons red wine vinegar. 1 teaspoon dried oregano. Salt and pepper to taste. 1 cucumber, diced. 1/2 red onion, thinly sliced. 1/4 cup Kalamata olives, pitted and sliced. Fresh basil leaves for garnish.

Instructions: Put the farro and water in a medium-sized saucepan. Once it starts to boil, lower the heat, cover, and let it cook for 20 to 25 minutes, or until the farro is soft. Take out any extra water and let it cool down. Turn on your broiler to high. Place the block of feta cheese in a small oven-safe dish and drizzle with a tablespoon of olive oil. If you want the feta to be soft and a little browned on top, broil it for 5 to 7 minutes. Cut the cherry tomatoes in half and put them in a large bowl. Do this while the feta is broiling. Add the red wine vinegar, salt, pepper, and the rest of the olive oil to a small bowl. Use a whisk to mix the ingredients. Take the feta out of the oven when it's done and carefully add it to the bowl with the cherry tomatoes. To make a creamy sauce, use a fork to mix the grilled feta into the tomatoes. Dice the cucumber, slice the red onion, and cut the Kalamata olives into thin slices. Add them to the bowl with the tomato-feta mixture. Add the dressing to the salad and mix everything together until it's well mixed. Put fresh basil leaves on top of the salad. You can serve it right away or put it in the fridge for a few hours to let the flavors mix. Have fun with your Greek Farro Salad with Tomatoes and Broiled Feta!

Prep Time: 15 minutes

Cook Time: 30 minutes