Greek Salad With Farro Food

GREEK FARRO SALAD

Steps:

• Bring a medium pot of salted water to a boil. Add the farro, reduce the heat to medium-low, and cover. Simmer until the farro is tender and the grains have split open, about 20 minutes. Drain and rinse with cool water. Put the farro in a mixing bowl.
• Add the tomato, cucumber, onion, bell pepper, olives, and basil. Toss with the oil and lemon juice; season with the salt and pepper. Toss the salad to evenly distribute the ingredients. Put the salad on a nice oval platter, break up the feta with your hands, and scatter the chunks on top. The farro salad can be made a day or two in advance.

GREEK FARRO SALAD

Steps:

• Rinse farro with water; drain. Place farro in a pot; pour in chicken broth to cover farro by at least one inch, adding water if needed. Stir in 1 teaspoon olive oil and sea salt.
• Bring liquid to a boil; reduce heat to medium and simmer, uncovered, stirring frequently, until tender, about 35 minutes for whole grain farro or about 20 minutes for pearled farro.
• Drain farro, rinse with cold water, and set aside to cool completely, about 15 minutes.
• Whisk 1/4 cup extra-virgin olive oil, lemon juice, Greek seasoning, and garlic together in a large bowl. Stir in tomato, cucumber, red pepper, red onion, and feta cheese. Stir farro into tomato mixture until completely coated with dressing; season with salt and pepper. Refrigerate salad for about 2 hours before serving.

GREEK SALAD WITH FARRO

Steps:

• In a food processor, puree the dressing ingredients together. (Extra virgin olive oil, basil, juice of half a lemon, salt & pepper.).
• Heat olive oil over medium heat in saucepan. Add farro and cook for about 1 minute Add water and bring to a boil. Decrease heat and simmer for about 40 minutes or until farro is done.
• While farro is simmering, prep the vegetables and other ingredients.
• Once farro is cooked, drain any excess water and let cool.
• Once cool, toss all ingredients together and mix well. Enjoy!

GREEK GRAIN SALAD

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Combine the farro with 4 cups of water and 1 teaspoon salt in a large saucepan. Bring to a boil, then lower the heat and simmer, uncovered, until the farro is tender, about 30 minutes, adding more water if needed. Drain and pour into a large bowl.
• Place the red pepper slices on the prepared baking sheet and toss with 2 teaspoons olive oil, 1/4 teaspoon salt and a few grinds of black pepper. Roast for 20 minutes, turning once halfway through. Set the peppers aside to cool slightly.
• Meanwhile, whisk together the lemon juice, vinegar, garlic, oregano, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Slowly whisk in the remaining 3 tablespoons olive oil. Pour over the hot farro, stir well and cool to room temperature, stirring occasionally.
• Add the cucumber, tomatoes, red onion, parsley and olives and roasted peppers to the bowl with the farro. Stir until combined, then gently fold in the feta. Serve at room temperature, or store in the refrigerator, covered, for up to 3 days, before serving.