Best 2 Summer Farro Emmer Salad Recipes

SUMMER FARRO (EMMER) SALAD

Summer Farro (Emmer) Salad image

This was my first experience using Farro (received it as a gift). It reminds me of barley, with a slightly wheat flavor. The amount of herbs used could be increased and varied to taste. I think I will add basil and mint next time. Cook time includes soaking time and cooling time. This is a great way to eat whole grains in the summer.

Provided by Chandra M

Categories Grains

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1 lb whole farro
1/4 cup olive oil
3 tablespoons red wine vinegar
salt, to taste
pepper, to taste
1/4 cup fresh parsley, chopped
1/2 red onion, roughly chopped
3/4 cup grape tomatoes, halved
2 small cucumbers, chopped (I use seedless continental cukes, approx 1.5 cups)
1 garlic clove, minced
2 tablespoons capers
20 black olives, sliced
crumbled feta, as a garnish (optional)

Steps:

Soak the farro in cold water for 30-60 minutes. Meanwhile, prepare the vegetables.
Drain farro and place in a large pot with 2 quarts water. Bring to a boil.
Reduce to a simmer, and cook uncovered for 30 minutes.
Drain the farro and rinse with cool water.
In a large bowl, combine the oil, vinegar, herbs, and vegetables. Toss to coat.
Gently stir in the farro until combined.
Chill at least one hour. Serve with crumbled feta on top if desired.

Nutrition Facts : Calories 61.1, Fat 5.4, SaturatedFat 0.8, Sodium 99.2, Carbohydrate 3.3, Fiber 0.8, Sugar 1.3, Protein 0.6

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

Ingredients

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.

Tips:

Use fresh, seasonal ingredients for the best flavor.
Cook the farro and emmer according to the package directions.
Let the farro and emmer cool completely before assembling the salad.
Add the vegetables, herbs, and dressing to the farro and emmer and toss to coat.
Serve the salad immediately or chill it for later.

Conclusion:

This summer farro emmer salad is a delicious and healthy way to enjoy the season's best produce. The farro and emmer provide a hearty base for the salad, while the vegetables, herbs, and dressing add flavor and freshness. This salad is perfect for a light lunch or dinner and can also be served as a side dish.