Farro Salad
Easy summer sides dish that's a switch from potato salad or macaroni salad. Try adding freshly chopped fruit, too including pitted cherries or sliced peaches for a burst of flavor.
Servings: 12
Calories:
Equipment
- Makes 6 cups cooked
Ingredients
- Salted water
- 1 1/2 cups farro
- 1/2 cup toasted chopped pecans
- 1/2 cup golden raisins
- 1/3 cup chopped scallions
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 cup crumbled Feta cheese
- Coarse kosher salt and freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil over high heat. Add 1 1/2 cups uncooked farro and cook, stirring occasionally, until tender, about 15 minutes.
- Drain well in a fine wire-mesh strainer, and rinse under cold water. Shake to remove excess water, and transfer farro to a medium bowl.
- Stir in pecans, raisins, scallions, parsley, lemon juice, olive oil, and 1/4 teaspoon each of kosher salt and black pepper. Fold in feta cheese. Enjoy room temperature or chilled.