By Travis Bogard
Farro Salad
2 steps
Prep:10minCook:30min
Farro, an ancient form of wheat, is cultivated primarily in the regions of Tuscany and Umbria. The light brown grains have a full, nutty flavor that is delicious in soups and salads. Soaking the farro before cooking ensures that the grains will cook evenly.
Adapted from Williams-Sonoma Essentials of Italian by Michele Scicolone (Oxmoor House, 2007).
Updated at: Thu, 17 Aug 2023 12:22:12 GMT
Nutrition balance score
Good
Glycemic Index
58
Moderate
Glycemic Load
21
High
Nutrition per serving
Calories268.9 kcal (13%)
Total Fat11.9 g (17%)
Carbs35.6 g (14%)
Sugars3 g (3%)
Protein8.1 g (16%)
Sodium401.2 mg (20%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
In a large saucepan, combine the farro and water and let stand for 1 hour. Place the pan over medium-high heat, bring to a boil and add the 1 tsp. salt. Reduce the heat to medium or medium-low, so the farro simmers steadily, and cook, uncovered, until tender yet still slightly firm and chewy, about 25 minutes. Remove from the heat and drain well in a fine-mesh sieve.
Step 2
In a serving bowl, whisk together the olive oil and lemon juice until well blended. Whisk in salt and pepper. Add the farro and toss well. Gently stir in the tomatoes, ricotta salata, green onions and basil until all the ingredients are evenly distributed. Serve at room temperature. Serves 4.
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