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Farro Salad with Vegetables & Herbs

Serves 4 Salad vegetarian, Salads

Farro Salad with Vegetables & Herbs

Farro Salad with Vegetables & Herbs is a staple of Mediterranean home cooking, where the humble grain farro finds its place alongside fresh vegetables and fragrant herbs. This dish is a nod to the Italian grain bowls that are both satisfying and easy to prepare, embodying the Mediterranean ethos of simplicity and flavor. It's perfect for a relaxed lunch or a light dinner when olive oil and lemon are always within reach.

The salad offers a delightful mix of textures and flavors: the nutty chew of farro, the crisp bite of zucchini and red pepper, and the creamy tang of feta. Enhanced by the fresh brightness of parsley and basil, each bite captures the essence of the garden, kissed by the sea's breeze. Serve it at room temperature to let its flavors bloom fully.

Ingredients

  • 250 gfarro
  • 1zucchini
  • 1red pepper
  • 80 mlextra virgin olive oil
  • 2 tbsplemon juice
  • handfulparsley and basil
  • 60 gfeta — optional
  • to tastefine sea salt

Method

  1. Rinse 250 g of farro under cold water in a fine mesh sieve to remove any dust or debris. In a medium saucepan, combine the rinsed farro with enough water to cover it by about an inch. Bring the water to a boil over high heat, then reduce to a simmer. Cook until the farro is tender and has a slight chew, with grains visibly plump and split, about 20-25 minutes. Drain any excess water and set the farro aside to cool slightly.
  2. While the farro is cooking, prepare the vegetables. Dice 1 zucchini and 1 red pepper into small, bite-sized pieces. Heat a large skillet over medium heat and add a splash of the 80 ml extra virgin olive oil. Add the diced zucchini and red pepper to the skillet, sautéing until they are just tender and the zucchini is slightly golden, about 5-7 minutes. Remove from heat and let them cool.
  3. Finely chop a handful each of parsley and basil, ensuring the herbs are fresh and vibrant. Crumble 60 g of feta cheese into small pieces. These will add a creamy texture and salty contrast to the salad.
  4. In a large mixing bowl, combine the cooked farro, sautéed vegetables, chopped herbs, and crumbled feta. Drizzle with the remaining extra virgin olive oil and 2 tbsp of lemon juice. Season with fine sea salt to taste, starting with a small pinch and adjusting as needed.
  5. Gently toss the salad using two large spoons or your hands, ensuring the ingredients are evenly coated with the dressing. Be careful not to break the vegetables or mash the feta, as you want the pieces to stay bright and intact.
  6. Transfer the salad to a serving platter or individual bowls. Serve at once, optionally accompanied by crusty bread, to enjoy the fresh, vibrant flavors reminiscent of a Mediterranean garden.