Best Far Out Farro Salad Recipes

Charlie Bird's Farro Salad image

Provided by Ina Garten

Time 1h

Yield 6 servings

Number Of Ingredients 14

1 cup pearled farro (6 ounces)
1 cup fresh apple cider
2 bay leaves
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
1/2 cup roasted, salted pistachios, whole or chopped
1 cup roughly chopped fresh parsley
1 cup roughly chopped fresh mint leaves
1 cup cherry or grape tomatoes, halved through the stem
1/3 cup thinly sliced radishes (2 to 3 radishes)
2 cups baby arugula
1/2 cup shaved Italian Parmesan cheese
Flaked sea salt, such as Maldon

Steps:

Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.

Far Out Farro Salad image

Provided by Linda Wolpert

Time 1h30m

Number Of Ingredients 12

1 cup farro perlato (pearled farro) such as Tuscan Fields brand, cooked according to the package directions to yield about 2 cups cooked farro
2 Tbsp. extra virgin olive oil
1/2 lemon (juice only, about 2 Tbsp.)
15 oz. canned chickpeas (drained and rinsed, or use 1 1/4cooked chickpeas)
1 cup cherry tomatoes (halved)
1/2 cucumber (peeled, seeded and diced, about 1 cup)
4 scallions (thinly sliced)
1/4 cup fresh mint and/or basil (chopped)
2 Tbsp. capers (optional)
1/2 cup crumbled feta cheese (optional)
1/4 tsp. salt (or to taste)
1/8 tsp. black pepper (or to taste)

Steps:

Cook the farro according to the package directions, stir in the oil, and let it cool for 10 minutes.
Combine it with the remaining ingredients (if the farro is still warm, wait a few more minutes to add the cheese, if you are using it, so it won't melt) and chill it for at least 30 minutes, and up to 2 days.

Farro Salad with Tomatoes and Herbs image

Provided by Giada De Laurentiis

Categories side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 11

4 cups water
10 ounces farro (about 1 1/2 cups)
2 teaspoons salt, plus more to taste
1 pound tomatoes, seeded and chopped
1/2 sweet onion (recommended: Walla Walla) chopped
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh Italian parsley leaves
1 large garlic clove, minced
2 tablespoons balsamic vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.
Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
The salad can be refrigerated overnight. Bring to room temperature before serving.

Farro Salad image

Provided by Rita1652

Categories Grains

Time 40m

Yield 15 serving(s)

Number Of Ingredients 17

2 cups hot water
1 cup cracked farro, perlato rinsed and picked over
salt (to season)
4 tablespoons fig balsamic vinegar
2 tablespoons olive oil
salt and pepper
1/2 teaspoon dried Italian spices
1 teaspoon fresh basil, minced
1 garlic clove, minced
red pepper flakes, to taste
3/4 cup minced onion
1 cup minced cucumber, seeded and peeled
1 cup diced tomato
2 tablespoons sun-dried tomatoes packed in oil, minced
1 cup frozen peas
2 tablespoons pine nuts, toasted rough chopped
1 ounce shredded pecorino romano cheese

Steps:

In a pot with the hot water seasoned with salt, add farro. Simmer for 20 minutes.
Meanwhile, in a large bowl stir together dressing ingredients.
Add the rest of the salad ingredients and toss.
When farro is tender, remove from heat; rinse in cool water and drain. Add drained farro to salad ingredients.
Tasty as is or chill and let flavors come together.
Season with additional herbs, salt and pepper if needed.
Garnish with fresh basil.