Farro Salad

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In my hometown, there’s a Greek restaurant called Paola’s that’s been around longer than almost any other restaurant I can think of. It became a staple for me and some friends in high school. It was quick, somehow always quiet, and the booths were perfect for going over the weekly drama. This is where I was introduced to faro salad. We would either get I as a side with pizza or as a main with a chicken cutlet. Either way, you could never go wrong.

Since most people don’t know what it is, it’s not always at most grocery stores. Whole Foods, Trader Joes, and Moms Organic will normally sell it but regular chains like Giant are a hit or miss. If the store has an organic / natural section it will normally be there. I’ve also ordered a larger container from amazon and have no complaints. Even if you’re not really an organic food person, I still suggest trying farro. It’s a grain similar to rice or quinoa, makes a great side, and I think it’s nothing too crunchy-granola.

Most packages will have directions on it but rule of thumb is to bring to a boil, simmer for 15 – 20 minutes, then strain. I make about a cup at a time. After adding in toppings, it makes around 3 – 4 servings and is just as great left over. In my opinion, it’s best served cold so I tend to make it right when I get home, and put it in a bowl to add the dressing. From there, it goes in the fridge toppings are added when the main is almost ready.

As far as dressing goes, you can’t go wrong with simple. I drizzle olive oil and balsamic vinegar with a sprinkle of salt. If it needs more or a kick, add more vinegar. If it needs less of one, add more oil. Toss it together to coat all the grains then pop in the fridge. You can toss it a couple times later if you feel but it will be fine either way. This is my favorite way to prepare it because it gives the grain an opportunity to soak up the dressing but it never ends up getting soggy like pasta or dry like rice.

My favorite add-ins are quartered cherry tomatoes, mozzarella pearls, and a handful of arugula. I’m sure there are plenty of other ways you could make it but this is how Paola’s made it so it’s how I make it. It’s fresh, colorful, and earthy. It’s a great side to balance a heartier, red-meat main or to round out a lighter main like a grilled chicken breast.

No matter how you make it, what you serve it with, or who you share it with, it’s a versatile side to keep things balanced, fun, and fresh.

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Ingredients:

• 1 cup farro

• olive oil

• balsamic vinegar

• salt

• cherry tomatoes, quartered

• fresh mozzarella, in bite sized pieces

• arugula *optional

Directions:

1. add water and farro to a pot and put on high heat. Bring to a boil then down to a simmer. Simmer according to package instructions.

2. Once farro is cooked, add olive oil, balsamic vinegar, and salt to taste. A good place to start is half the balsamic vinegar as olive oil.

3. Let marinate in the fridge while getting main meal ready.

4. chop cherry tomatoes and mozzarella as needed.

5. Before serving, add cherry tomatoes, mozzarella, and arugula and mix.