Best 4 Chopped Herb Salad With Farro Recipes

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Chopped herb salad with farro is a bright and flavorful dish that is perfect for a light lunch or dinner. It is easy to prepare, and can be made with a variety of herbs and vegetables. Farro is a whole grain that adds a chewy texture and nutty flavor to the salad. This salad is also a good source of protein, fiber, and vitamins.

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CHOPPED HERB SALAD WITH FARRO



Chopped Herb Salad With Farro image

This dish is modeled on a Middle Eastern tabouli. Add just one cup of cooked farro or spelt to a generous mix of chopped parsley, mint, arugula and other herbs like basil or dill. Notice that I'm calling this dish a chopped herb salad with farro and not a farro salad with chopped herbs. It's modeled on an authentic Middle Eastern tabouli, which should be all about the parsley, with just a small amount of bulgur. I add just one cup of cooked farro or spelt to a generous mix of chopped parsley, mint, arugula and other herbs like basil or dill. There are also chopped tomatoes in the mix, all of it tossed with lemon juice and olive oil.

Provided by Martha Rose Shulman

Categories     dinner, lunch, snack, salads and dressings, vegetables, appetizer, side dish

Time 30m

Yield Serves 6

Number Of Ingredients 11

2 cups chopped fresh flat-leaf parsley (from 2 large bunches)
1/4 cup chopped fresh mint
1 cup chopped arugula or a mix of arugula and other herbs
3/4 pound (2 large) ripe tomatoes, very finely chopped
1 bunch scallions, finely chopped
1 cup cooked farro or spelt
1 teaspoon ground sumac
Juice of 1 to 2 large lemons, to taste
Salt to taste
1/4 cup extra-virgin olive oil
Small leaves from 1 romaine lettuce heart, leaves separated, washed and dried (optional)

Steps:

  • In a large bowl, combine parsley, mint, arugula and/or other herbs, tomatoes, scallions, farro, sumac, lemon juice and salt to taste. Refrigerate for 2 to 3 hours so the farro marinates in the lemon juice.
  • Add olive oil, toss together, taste and adjust seasonings. The salad should taste lemony. Add more lemon juice if it doesn't. Serve with lettuce leaves if desired.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 10 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 381 milligrams, Sugar 3 grams

FARRO SALAD WITH TOMATOES AND HERBS



Farro Salad with Tomatoes and Herbs image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 11

4 cups water
10 ounces farro (about 1 1/2 cups)
2 teaspoons salt, plus more to taste
1 pound tomatoes, seeded and chopped
1/2 sweet onion (recommended: Walla Walla) chopped
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh Italian parsley leaves
1 large garlic clove, minced
2 tablespoons balsamic vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

  • Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.
  • Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
  • In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
  • The salad can be refrigerated overnight. Bring to room temperature before serving.

ARTICHOKE AND OLIVE FARRO SALAD



Artichoke and Olive Farro Salad image

Farro, a nutty Italian grain with a chewy texture, is an excellent candidate for a savory, herb-flecked pantry salad that travels well. The grain is not intimidated by bold flavors: Tangy oil-marinated artichokes, briny kalamata olives, feta and crisp red onion take wholesome farro by the hand and lead it straight to the dance floor. Cook times vary depending on the type of farro. Quick-cooking, pearled or semi-pearled all work well, but hulled is not recommended here, as it would need soaking and takes a long time to cook. Don't be shy with the oil and vinegar: The farro absorbs them the longer it sits. If farro is not available, you can use orzo (see Tip), or other hearty grains like barley, wheat berries or freekeh.

Provided by Naz Deravian

Categories     dinner, lunch, grains and rice, salads and dressings, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Kosher salt (such as Diamond Crystal) and black pepper
1 cup quick-cook, pearled or semi-pearled farro, rinsed and drained (see Tip)
2 tablespoons red wine vinegar, plus more as needed
2 tablespoons extra-virgin olive oil, plus more as needed
1/3 cup pitted kalamata olives, sliced in half lengthwise
About 1 cup (5.4 ounces) marinated quartered artichoke hearts from a jar, coarsely chopped
1/2 cup crumbled feta
1/3 cup chopped fresh dill leaves
1/4 medium red onion, finely chopped (about ⅓ cup)
1/4 cup thinly sliced chives

Steps:

  • Set aside a sheet pan or a large plate. Bring a medium pot of well-salted water to a boil. Add the farro and give it a stir. Reduce the heat to medium-high and cook according to package instructions, skimming off any foam that rises, until the grains are tender and plump. Depending on the type of farro used, this can take anywhere from 15 to 45 minutes. Drain the farro and transfer to the sheet pan or plate; spread out and cool to room temperature, 10 to 15 minutes. (If the farro is left to cool in the strainer, it will keep cooking, take longer to cool and turn mushy.)
  • Transfer the farro to a medium mixing bowl. Add the vinegar, oil and ½ teaspoon salt, and stir to combine. Add the olives, artichoke, feta, dill, red onion and chives, and season with black pepper to taste. Stir and taste. Add more salt, vinegar and oil, as needed.
  • Serve right away or store in the fridge for up to 2 days. The farro will absorb the vinegar and oil the longer it sits. Adjust seasoning, vinegar and oil before serving.

FARRO SALAD WITH TOMATOES AND HERBS - GIADA DE LAURENTIIS



Farro Salad With Tomatoes and Herbs - Giada De Laurentiis image

Featured on Giada De Laurentiis' FoodTV show, "Everyday Italian." Farro is similar to wheat berries.

Provided by Julesong

Categories     Grains

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

4 cups water
10 ounces cracked farro (about 1 1/2 cups)
2 teaspoons salt
1 lb fresh tomato, seeded and chopped
1/2 sweet onion, chopped
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh Italian parsley
1 clove garlic, minced
2 tablespoons balsamic vinegar
fresh ground black pepper
1/4 cup extra virgin olive oil
salt, to taste

Steps:

  • In a medium saucepan, combine the water, farro, and salt, then turn heat to high and bring it all to a boil.
  • When it has come to a boil, reduce the temperature to medium low, cover, and let simmer until the farro is tender, about 30 minutes.
  • Remove from heat, drain mixture well, then pour it all into a large ceramic or porcelain bowl and set aside to let cool.
  • When cooled, add the chopped tomatoes, onion, chives, and parsley, tossing to combine.
  • In a separate bowl, combine the garlic, vinegar, pepper, and olive oil, and whisk well until incorporated to make the dressing.
  • Combine the dressing with the farro mixture, tossing it to coat well; season to taste with salt.
  • Note: this salad can be made the day before and stored in the refrigerator- Giada suggests serving it at room temperature, so just make sure to take it out of the fridge an hour before serving, or taste it cold to see if you like it that way, too; also, a few sliced black and/or green olives can be a nice addition.

Nutrition Facts : Calories 103.8, Fat 9.2, SaturatedFat 1.3, Sodium 787, Carbohydrate 5.1, Fiber 1.2, Sugar 3.2, Protein 1

Tips:

  • Use fresh herbs for the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount.
  • Chop the herbs finely. This will help them distribute evenly throughout the salad.
  • Use a variety of herbs. This will give the salad a more complex flavor.
  • Don't be afraid to experiment with different combinations of herbs. There are no hard and fast rules.
  • Add the herbs at the end of cooking. This will prevent them from losing their flavor.
  • Serve the salad immediately. This will ensure that the herbs are at their freshest.

Conclusion:

Chopped herb salads are a delicious and easy way to add flavor and nutrition to your meals. They can be served as a side dish, a main course, or a snack. With so many different variations to choose from, there's sure to be a chopped herb salad that everyone will enjoy.

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