Mediterranean Farro Salad is a great way to get all your colors in one bowl of sunshine. It’s easily adaptable to your preferences. Use what you have in the garden or pick out your favorites at the market and enjoy!
It’s that time of year when the weather starts cooling down. It’s that pivotal moment, right before things go dull, that we’re surrounded by a rainbow of color everywhere we look. The leaves go from green to yellow, orange, and red. This mirrors the rainbow of color in the garden. It’s short, but sweet.
And although it’s a busy time of year, I couldn’t help but spread out one of the last large hauls from the garden and capture it on my camera. All the feels over here. And since we’re always being told to “eat a rainbow” now is as good a time as any to make that happen with this Mediterranean Farro Salad.
Mediterranean Farro Salad
This is one of those use-whatchya-got and do-as-you-please recipes. The farmers’ markets are overflowing with colors right now, so try to get at least one of each color into this salad. You can do all the veggies raw, but I like to grill zucchini, eggplant, and peppers. Tomatoes, cucumbers, and herbs I toss in at the very end with a generous amount of feta and greek olives. If you’re feelin’ really extra fancy, toss in some edible flowers! Serve it at room temperature or chilled. Just gooo with the floooow.
New to farro? No worries. It’s a cinch to whip up, has a delectable chewy texture, and it’s healthy to boot. Farro is an ancient grain that’s been eaten for thousands of years all around the world. For those who are sensitive to gluten, it does contain gluten, but in lower levels than modern wheat. It provides fiber, B vitamins, zinc, iron and a decent dose of protein.
Nothing new here, but use a high-quality olive oil (like CA Ranch or Katz) and vinegar (loving their late harvest Viognier honey vinegar). I have zero affiliation with Katz, I just find their products to be very high quality.
Alright, cheers to the end of the season and this Mediterranean Farro Salad. Whatchya think? Can you taste the rainbow?
Mediterranean Farro Salad
- 1 tbsp olive oil + 1/4 cup olive oil
- 1.5 cups semi-pearled farro
- 3 cups chicken or vegetable stock
- 1 bunch kale washed and roughly chopped
- 1 tbsp high-quality vinegar
- 1 tsp dijon mustard
- grilled vegetables (zucchini, peppers, eggplant, etc.)
- raw vegetables, chopped (tomato, cucumber, onions, garlic, etc.)
- kalamata olives
- feta cheese
- herbs, chopped (parsley, oregano, basil, thyme, etc.)
- Heat olive oil in a medium saucepan over medium-high heat. Add farro, stirring frequently, 3–5 minutes. Add stock and bring to a boil. Once boiling, reduce to simmer, cover and cook about 30 minutes. Remove cover, add kale, and cook until most of the moisture is absorbed. Transfer farro to large serving dish.
- Meanwhile, whisk together remaining 1/4 cup olive oil, vinegar, and dijon mustard, set aside.
- If grilling vegetables, halve and core peppers, and slice zucchini and eggplant 1/2-inch thick and grill over medium-high heat for 3–5 minutes per side. Remove from grill, chop, and toss with farro.
- Toss in remaining raw veggies, olives, feta, herbs, and S&P to taste. Add vinaigrette. Serve at room temperature (or cold as leftovers).