Farro Salad With Tomatoes And Herbs Food

FARRO, HERB, AND VEGETABLE SALAD

Steps:

• Place farro in a large bowl and cover with cold water; let soak 30 minutes.
• Drain farro and place in a large saucepan. Add 8 cups water, cover, and bring to a boil. Uncover and reduce heat to a simmer; let cook 30 minutes.
• Drain and rinse under cold water; drain again. Transfer to a large bowl and add vinegar, olive oil, cucumber, tomatoes, and cilantro; stir until well combined. Season with salt and pepper; serve topped with shrimp, if desired.

FARRO SALAD WITH TOMATOES AND HERBS - GIADA DE LAURENTIIS

Steps:

• In a medium saucepan, combine the water, farro, and salt, then turn heat to high and bring it all to a boil.
• When it has come to a boil, reduce the temperature to medium low, cover, and let simmer until the farro is tender, about 30 minutes.
• Remove from heat, drain mixture well, then pour it all into a large ceramic or porcelain bowl and set aside to let cool.
• When cooled, add the chopped tomatoes, onion, chives, and parsley, tossing to combine.
• In a separate bowl, combine the garlic, vinegar, pepper, and olive oil, and whisk well until incorporated to make the dressing.
• Combine the dressing with the farro mixture, tossing it to coat well; season to taste with salt.
• Note: this salad can be made the day before and stored in the refrigerator- Giada suggests serving it at room temperature, so just make sure to take it out of the fridge an hour before serving, or taste it cold to see if you like it that way, too; also, a few sliced black and/or green olives can be a nice addition.

WW FARRO SALAD WITH TOMATOES AND BALSAMIC VINEGAR

Steps:

• Combine farro, salt and water in a medium saucepan.
• Bring to boil over high heat.
• Reduce heat to low and simmer, covered until farro is tender, about 20 to 30 minutes.
• Drain well and let cool slightly.
• Meanwhile, in a medium bowl, combine tomatoes, parsley, onion, vinegar, oil and salt.
• Add farro to tomato mixture and toss to coat.
• Cover and chill at least 30 minutes for flavors to blend.
• Yields about 3/4 cup per serving.

CHOPPED HERB SALAD WITH FARRO

Steps:

• In a large bowl, combine parsley, mint, arugula and/or other herbs, tomatoes, scallions, farro, sumac, lemon juice and salt to taste. Refrigerate for 2 to 3 hours so the farro marinates in the lemon juice.
• Add olive oil, toss together, taste and adjust seasonings. The salad should taste lemony. Add more lemon juice if it doesn't. Serve with lettuce leaves if desired.

FARRO AND TOMATO SALAD

Steps:

• Bring water to a boil in a saucepan. Add farro and reduce heat, cover, and simmer until farro is tender and liquid has been absorbed, up to 40 minutes.
• Fold cooked farro, great northern beans, cherry tomatoes, parsley, Parmesan cheese, lemon juice, salt, and black pepper together gently in a bowl and stir to combine.

MEDITERRANEAN FARRO SALAD WITH ARUGULA AND WALNUTS

Steps:

• Cook the farro. Bring 3 cups of water, seasoned with kosher salt, to a boil. Add the farro and lower the heat to medium. Simmer for 20 to 40 minutes, depending on the kind of farro you are using. The farro will have absorbed the water but use a sieve to fully drain. If you like, spread the farro on a tray or sheet pan and pat dry with a paper towel.
• Make the dressing using this Greek salad dressing recipe.
• Toss the salad together. In a mixing bowl, combine the farro (still somewhat warm) with the arugula, tomatoes, onions, peppers, walnuts, and fresh herbs. Pour the salad dressing, then toss well. Taste and adjust seasoning. Finish with a sprinkle of feta cheese to your liking.

ITALIAN FARRO SALAD

Steps:

• Rinse and drain farro, then cook according to package instructions. Transfer to a large mixing or serving bowl.
• While the farro cooks, prepare the dressing: In a small bowl or large measuring cup, whisk together the olive oil, red wine vinegar, Dijon, honey, oregano, salt, and pepper until evenly blended. Pour half of the dressing over the warm farro and sprinkle with 1/4 teaspoon salt. Toss to coat.
• Add all of the remaining ingredients to the bowl except for the feta: sundried tomatoes, cucumber, roasted red pepper, cherry tomatoes, peas, and parsley. Toss to coat. Taste and add as much of the remaining dressing as you like. Sprinkle with feta, lightly toss again, then season with salt and pepper to taste. Serve cold or at room temperature.

FARRO SALAD

Steps:

• Rinse and drain the farro, and then add to a large sauce pan, cover with water, add a pinch of salt, and bring to a boil. Cook for 30 minutes or until the farro is tender. Farro has a natural bit of crunch, so it won't be completely soft.
• To prepare the dressing, put 1 tablespoon of shallot in a jar or small mixing bowl, add minced garlic, chopped herbs, and olive oil. Stir, and let sit to for a few minutes for the olive oil to infuse with the flavors. Add lemon juice, salt, and pepper, and mix well.
• In a large mixing bowl, combine the fennel, bell pepper, tomatoes, mushrooms, and remaining shallot.
• When the farro is done, drain and let rest for a minute.
• Add the cannellini beans and tuna with its olive oil. Break the tuna up with a fork or spoon. Add the warm farro.
• Pour the dressing over the top, and mix well to combine all ingredients.

SLOW ROASTED TOMATO FARRO SALAD

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• Place the cherry tomatoes on the sheet and drizzle with olive oil. Sprinkle with garlic, sugar, salt, thyme and toss well. Roast for 1.5 to 2 hours, tossing every 30 minutes, until the tomatoes are super caramely and shriveled and sweet.
• P.S. These keep great in a sealed container in the fridge for a few days if you have extra!
• While the tomatoes are roasting, I like to cook the farro and toast the pine nuts. Cook the farro according to the directions (it's usually 1 cup farro to 2 cups liquid, simmering for about 30 to 40 minutes) and let it cool. If desired, you can toss it with a bit of olive oil so it doesn't stick together, but don't use too much since we toss the salad in dressing.
• To toast the pine nuts, heat the nuts in a skillet over medium-low heat. Toss the nuts and shake the pan a few times until they are golden and fragrant, about 5 minutes. Don't take your eyes off them!
• To make the salad, combine the farro with the tomatoes in a large bowl. If taking this to a party, I would combine it all cold and serve it cold. Toss in the feta cheese, pine nuts and fresh herbs. Add about ¼ cup of the dressing, tossing well. Taste and season with salt and pepper as needed. If needed, you can add more dressing, or serve the salad as is with the dressing on the side so people can use it themselves.
• This stores great in the fridge for a few days!
• In a bowl, whisk together the vinegar, lemon juice, honey, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!

FARRO SALAD WITH TOMATOES AND HERBS

Steps:

• Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.
• Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
• In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
• The salad can be refrigerated overnight. Bring to room temperature before serving.

FARRO SALAD WITH TOMATOES AND HERBS

Steps:

• In a medium saucepan, combine 4 cups water and 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 2 teaspoons of salt and simmer until the farro is tender, about 10 minutes longer. Drain well, then transfer to a large bowl and let cool.
• In a medium bowl, mash the garlic with 1/4 teaspoon of salt to make a paste. Whisk in the vinegar and 1/4 teaspoon of pepper, then the oil. Add the tomatoes, onion, chives, and parsley to the farro and toss to combine. Add the vinaigrette to the salad and toss to coat. Season the salad with more salt and pepper to taste. (The salad can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)