Farro is a grain; I advise liveaboard boaters and cruisers to stock on board. If food supplies run low, you can rely on Farro for your protein, magnesium, zinc, vitamins B6, A, C. E, and fiber.
What I love about this salad is all the colors and textures, and flavors. And It’s also so versatile. You can easily leave out any add-ins, add more, or substitute.
Other add-ins that would be delicious are roasted red pepper, walnuts, arugula, zucchini, grilled corn, dates, pistachios, parmesan cheese, and sunflower seeds. Just have fun with it.
It can also be made into an Entree salad with the addition of grilled shrimp, chicken, pork, beef, or fish.
Farro and Vegetable Salad with an Orange Balsamic Dressing
Nutty farro, salty feta, crunchy pecans, fresh vegetables, and chickpeas make this a protein-packed delicious side salad.
Ingredients
- 1 cup Farro
- 2 cups Water or stock
- 1 Bay leaf
- 1 Oranges
Add-ins
- 1 Apple cut into bite-sized pieces
- 1 Cucumber cut into bite-sized pieces
- 1 Avocado bite-sized pieces
- 1 Bell pepper bite-sized pieces
- 1 pint Cherry tomatoes cut in half
- 1 cup Crumbled feta
- 3/4 cup Chopped pecans
- 1 can Chickpeas rinsed and drained
- 1/3 cup Kalamata olives cut in half or quarters
- 3 tbsp Fresh dill chopped
Dressing
- 1 Orange zest and juice
- 2 Pinches kosher salt
- 1/2 tsp Fresh ground pepper
- 3 Tbsp Balsamic vinegar
- 1 Tbsp Honey
- 1 Tbsp Dijon Mustard
- 1 tsp Dried oregano
- 1 clove Garlic
- 1/3 cup Olive oil
Instructions
- Treat Farro according to package directions, some need to soak, and some need to be rinsed.
- Bring the zest and juice of the orange, bay leaf olive oil, a big pinch of salt, and the farro to a boil. Reduce to simmer, cover and simmer for 30 minutes. Again read your package; your farro might have a different cooking time.
- Once cooked, spread the farro on a cookie sheet and allow it to cool.
- While the Farro cools, cut and add all your add-ins to a large bowl.
Dressing
- With a stick blender, food processor, or blender, add all of the ingredients and process until emulsified.
- Note: if using a food processor or blender, you will have to dd in the oil slowly.
Combine
- Once the farro is cooled, add it to the bowl with add-ins and toss with the dressing. I like to add the dressing a little at a time in case I don't need it all.
- I like to let this salad sit for 30 minutes to an hour before serving. You can also make it the day before.
Tried this recipe?Let us know how it was!