Mediterranean Farro Salad

Rarely does a week go by that I don’t try my hand at cooking something new.  I had picked up a bag of Bob’s Mill Farro earlier in the day and had an ample supply of veggies in the fridge.  I felt up to the task of doing a bit of chopping and so, why not just create a healthy, meatless meal for myself?  Farro is one of those ancient grains.  The cooked grain is tender to the bite, but also very hearty.  Farro combined with a full slate of veggies ends up creating a substantial one dish meal.  This recipe incorporates a number of fresh veggies and mediterranean staples such as olives and sun dried tomatoes.  As you chop and slice and dice and drain, the Farro is busy cooking on the stove.  The result is fresh yet savory in flavor and it can be served hot or cold.  Pull out your cutting board and let’s get to work.

Here’s what you’ll need:

1 cup of Farro cooked according to package directions.  

Generally, this means rinsing and draining the Farro before adding it to a pot along with 3 cups of water.  Bring it to a boil and then turn the heat down to medium low and cook for about 30 minutes.

While the Farro is cooking . . . 

Slice 2 cups of baby spinach into strips and place in a large bowl

1/2 cup of Italian parsley, chopped and added to the bowl

1 zucchini chopped and added to the bowl

6 sun dried tomatoes, chopped and added to the bowl

1 7.5 ounce jar of grilled, marinated artichoke hearts [Reese Brand] chopped, and added to the bowl

16 pitted Kalamata olives, chopped and added to the bowl

5 green onions chopped and added to the bowl

One 8 ounce box of sliced, fresh mushrooms sauteed and then added to the bowl

1/2 cup of shredded parmesan cheese, added to the bowl

1 lemon juiced over the mixture in bowl and then combined.

By the way . . . I love this ‘Mexican Juicer’ !!!

By now ... the Farro should be cooked.

Add it to the Bowl!!

In addition . . . 

Add 3 Tablespoons of Red Wine Vinegar

3 Tablespoons of Olive Oil

Salt and Pepper to Taste.


Serve hot or cold

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