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Mediterranean farro salad

Servings:
Yield: 6 side-dish servings.
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Ingredients

  • 10 ounce farro (about 1 1/2 cups)
  • 1 1/2 teaspoon kosher salt, plus 1/2 teaspoon
  • 8 ounce green beans, cut into 1 to 2-inch pieces (about 2 cups)
  • 1/2 cup pitted black olives
  • 1 cup medium red pepper, cut into thin strips (about 4 ounces or 1 cup)
  • 3 ounce parmesan, crumbled (about 3/4 cup)
  • 1 ounce small bunch chives, snipped (about 1/4 cup)
  • 1/4 cup sherry vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon dijon mustard
  • 1 teaspoon freshly ground black pepper

Preparation

Baking Directions:

In a medium saucepan, combine 4 cups of water with the farro.

Bring to a boil over high heat.

Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes.

Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer.

Drain well.

Transfer to a large bowl and let cool.

Meanwhile, bring a medium pot of salted water to a boil over high heat.

Add the green beans and stir.

Cook for 2 minutes.

Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes.

Drain the green beans.

Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and chives.

Stir to combine.

In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt.

Stir to combine.

Pour the sherry vinaigrette over the farro salad.

Toss to combine and serve.