Go Back
–+ servings
Italian Farro Salad with Grape Tomatoes, Feta Cheese and Kalamata Olives Recipe at FreshFoodinaFlash.com
Print Recipe
5 from 1 vote

Italian Farro Salad with Grape Tomatoes, Feta and Kalamata Olives

Wheat berries are one of the new ancient products to hit our shelves. They are delicious in salads, giving a nutty flavor and a chewy texture. They have names as simply wheat berries, farro (from Italy), kamut (from Egypt),freekeh (from Arabia) or spelt (from Germany). Each culture has its differences, depending on the land, climate and variety of the wheat berry. You can purchase wheat berries as whole grains or cracked. If they look like a small seed or grain of rice, they are whole grain, but if they look like broken pieces, they are cracked. The difference is important as the whole grains take longer to cook. You can soak them for a couple of hours for faster cooking or they can go straight into the pot with plenty of water and can be cooked like pasta and drained. I found this method the fastest. Most of the wheat berries cook in 30 minutes, but some will take up to 50 minutes if not soaked or when cooked in less water. Try different varieties, depending on availability and your taste.
Prep Time15 minutes
Cook Time30 minutes
Total Time30 minutes
Course: dinner, Entree, Main Course, Salad
Cuisine: Eqyptian, Italian
Servings: 4
Calories: 357kcal

Ingredients

  • 1 cup farro
  • 3 cups grape tomatoes sliced in 1/2 lengthwise
  • 1/4 teaspoon kosher salt not table salt
  • 4 ounces Feta cheese cut into chunks
  • 1/2 cup kalamata olives pitted & sliced
  • 1 zest from one lemon
  • 2 Tablespoons olive oil
  • 1 Tablespoon red wine vinegar
  • 1/2 teaspoon dijon-style mustard
  • 3 Tablespoons fresh basil chiffonade or chopped

Instructions

  • Place farro and at least 2 quarts of water in a large pot. Bring to a boil.  Cook for about 30 minutes until farro is al dente. Farro will be soft, but have a chewy texture.  Once the farro is cooked, drain the farro and place in your salad bowl.
  • While the farro is cooking, prep the tomatoes, feta, olives, lemon zest and basil.  Sprinkle the tomatoes with kosher salt to bring out their flavor.
  • Make the vinaigrette.  In a salad dressing shaker or bowl, mix together the olive oil, vinegar and dijon mustard.
  • Mix together the farro, tomatoes, olives, lemon zest and 1/2 the basil with enough vinaigrette to coat. Garnish with feta chunks and remaining basil.
  • ENJOY THIS RECIPE FROM FreshFoodinaFlash.com

Nutrition

Calories: 357kcal