Farro: a Healthy Grain That Makes a Great Summer Salad #Recipe

Farro Salad

I’ve heard faro called an “ancient” grain which means it has been cultivated for thousands of years. My first attempt at using farro failed miserably. I bought a type of tiny-grained farro that had a very earthy taste. I didn’t like it at all. But I decided to try again and I have to say, I love it!

I bought a large-grain farro described on the package as pearled (pictured below). Once cooked, the grains are plump, moist, and chewy. I would compare them to old-fashioned barley. Pearled farro is perfect for this easy summer salad because it absorbs the dressing, which makes for a very flavorful dish.

Summer Farro Salad

2 1/4 cup vegetable broth (or water)

1 cup pearled farro, rinsed and drained

1 cup celery, thinly sliced

1 cup fresh tomato, cut in small cubes

1 cup fresh zucchini, cut in small cubes

1/4 cup fresh parsley, finely minced

1 teaspoon Salad Supreme

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup Robusto Italian Salad Dressing

1.      Prepare the farro: in a medium sized pot, heat the water to boiling and add the farro. Turn down the heat to medium low and simmer for 30 minutes or until farro is cooked through but still toothsome (chewy). Cool completely.

2.    Add cooled farro, celery, tomato, zucchini, and parsley to a large bowl. Sprinkle the Salad Supreme, salt, and pepper over everthing. Pour on the dressing and stir to combine. Chill and serve. (As the salad sits, the farro will absorb the dressing. Add more dressing, as desired.)

Pearled Farro

Feel free to swap out any of the veggies for those you like better. Don't like celery? Leave it out and add 1 cup of cubed cucumber. Don't enjoy raw zucchini? Add 1 cup of cubed carrots, mushrooms, red peppers, whatever! This is a versatile, delicious, and nutritious summer salad that’s out-of-the-ordinary. And who doesn’t like out-of-the-ordinary?