Mediterranean Farro Salad

SOUND BITE

Originating in a farro-way place (the Middle East), this chewy, nutty, ancient grain is basically a blank slate for flavor. When paired with Mediterranean salad staples, this plant-based recipe makes a filling, satisfying lunch (use diced avocados instead of feta for vegan). The fresh herbs are essential to this recipe, so please don’t leave them out!

Farro Factoids

If rice and barley had a love child, they’d call it farro.

It’s a chewy, nutty, totally underrated grain that deserves a spot in your salad bowl.

The Romans ate it to fuel their empire, and if it was good enough for gladiators, surely it’s good enough for your salad.

Here’s why you’ll love it:

It won’t go mushy. Farro stays firm and chewy, even when tossed in dressings.

It’s packed with fiber, protein and essential minerals. More nutrients, more flavor and more staying power than plain old rice.

It’s versatile. Use it in salads, soups, grain bowls or even a farro risotto (yes, that’s really a thing! It’s a totally different flavor but totally delicious!

It’s naturally nutty and satisfying. Like quinoa, but with even more substance.

Semi-pearled farro is the most common type available and has part of its outer bran removed to make it cook faster.

Check the package’s label for the suggested cooking time and test the farro for doneness after about 15 minutes. The texture should be chewy yet tender.

Unlike rice, you cook farro the same way you cook pasta, in a pot of boiling water until tender. Then drain it and cool it to use in salads.

If you’ve followed my recipes in the past, you know I don’t like using ingredients that are hard to find. I was kinda surprised to see farro at several grocery stores in my small city, so that’s why I’ve included it.

If you always default to rice or quinoa, maybe it’s time to GO AGAINST THE GRAIN and give farro a try!