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.
Farro Grain Salad
- 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.