Let’s keep it simple today: hearty grains, colorful veggies, and a light toss with super-basic dressing. Yes please.
Farro Grain Salad is a good wintertime side when produce isn’t at its peak and it’s still brisk out. I love that you can take it to a friend’s house and it’s good to go – no warming up, doesn’t need to stay cold, it’s ready to eat. We’re all about being uncomplicated with this one.
This is a killer main course topped with grilled chicken. Nutty farro is rich and comforting, cilantro & lemon juice keep it bright! As it was, I couldn’t stop scooping it into my mouth every time I walked in the kitchen – while it was resting, during photos, and before packing a big container for lunch today.
Speaking of, can it be lunchtime yet?
I’ve made this salad with wheat berries too, and I might even like that version better if I could find them easily. Farro is a good option from your local grocery, but if you can get your hands on wheat berries give those a try! Just follow the package cooking directions for the amount of broth and cooking time.
- 1½ cups farro
- 3 cups chicken or vegetable broth
- 1 T. olive oil
- 1 bell pepper diced
- 1 shallot diced
- 1 to mato diced
- ¼ cup cilantro chopped
- 2 T. light mayonnaise
- 1 T. lemon juice
- salt & pepper to taste
Combine the farro and broth in a pot. Bring to a boil, then reduce to a simmer and cover.
Cook for 15-20 minutes until al dente; we want it to absorb more juices without getting soggy. Drain any excess broth and let cool.
While the farro cooks, sauté the bell pepper and shallot in olive oil until softened.
In a large bowl, fold together the cooked farro, bell pepper, shallot, tomato, and cilantro.
Whisk together mayonnaise, lemon juice, and salt & pepper. Drizzle over salad and toss to coat.
Let sit for at least 30 minutes before serving so the farro absorbs all those good flavors. Serve at room temp.