Italian Farro Salad

Farro is an ancient grain that has even been found in the tombs of Egyptian kings. I discovered it in Italy, and it has become one of my favorite grains. When cooked, it has a nutty flavor and is full of nutrients. I often make it as a side dish tossed with olive oil or stirred into salad greens similar to this one with my favorite Italian ingredients like sundried tomatoes, olives, and artichokes. Be sure to use a good quality extra virgin olive oil in the dressing, and drizzle it sparingly so the salad isn’t “over-dressed”. In this recipe I use my olive oil from Puglia, Italy which you can purchase in my store HERE. This is a perfect dish for a summer picnic or barbeque, but I’ve been known to make it during the winter months since most of the ingredients are readily available.

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Ingredients

Serves 4

• 1 cup dried farro (whole grain)

• 1 tablespoon kosher salt

• 4 cups mixed salad greens

• 4 ounces (about 12) pitted olives (I like Castelvetrano)

• 1/4 cup sundried tomatoes in olive oil, chopped

• ¼ cup toasted pinenuts

• 1/3 cup grated Pecorino cheese

• ½ cup chopped artichoke hearts (frozen or from a can)

Dressing:

• ½ cup extra virgin olive oil

• 2 tablespoons balsamic vinegar

• 1 garlic clove, minced

• 1 tablespoon Dijon mustard

• ½ teaspoon chile flakes

• ½ teaspoon kosher salt

Process

In a sieve or colander, rinse the farro until the water runs clear. In a medium pan, heat 3 cups of water and the kosher salt until it comes to a boil. Add the farro and reduce heat to a simmer. Cook for about 40 minutes, until farro is tender, Pour out onto a baking sheet or tray to cool. Meanwhile, in a salad bowl, add the greens, olives, sundried tomatoes, pinenuts, Pecorino cheese, and artichoke hearts. Drizzle with salad dressing and toss. Serve right away.

To make dressing, add all ingredients to a jar and shake until combined. If there is any dressing leftover, store in the refrigerator for up to one week.