Midday Meal :: Farro Salad

photography + styling by karen mordechai

Did anyone else open their windows a crack today, and need their sunglasses for the first time in weeks ? Of course it’s too early to call it spring, but we like these little reminders that bluer skies are on their way. And today’s sunshine seemed like a perfect match for this delicious and wholesome farro salad. We made this one very organically–a little of this and a little of that–and it came out divine. So we won’t give you strict measurements here–use more of what you love and less of what you don’t and you won’t be disappointed.

Recipe :: Farro Salad

1 cup farro
fresh mozzarella (diced)
olives (we used beautiful purple Alphonso olives from Chile)
cucumber
red onion
parsley
salt + coarsely ground pepper
juice of 1/2 lemon
1- 2 Tbs olive oil

Prepare farro per instructions on the packaging. Cool, and toss in chopped cucumber, mozzarella, olives, and red onion. Dress salad with olive oil, lemon juice and salt + pepper to taste. Toss dressed salad with fresh parsley leaves. Enjoy !

Recipe :: Farro Salad

1 cup farro
fresh mozzarella (diced)
olives (we used beautiful purple Alphonso olives from Chile)
cucumber
red onion
parsley
salt + coarsely ground pepper
juice of 1/2 lemon
1- 2 Tbs olive oil

Prepare farro per instructions on the packaging. Cool, and toss in chopped cucumber, mozzarella, olives, and red onion. Dress salad with olive oil, lemon juice and salt + pepper to taste. Toss dressed salad with fresh parsley leaves. Enjoy !

6 comments
  1. Rebecca says: March 1, 201010:15 pm

    This looks like a lovely spring salad!

  2. Coco says: March 2, 201012:29 am

    this looks so delicious, healthy and hearty! thank you for yet another wonderful recipe and gorgeous photograph!

  3. rosanna says: March 2, 20109:07 am

    exquisite!

  4. Vijay says: March 2, 20105:16 pm

    Looks delicious and healthy. Recently bought a package of farro from an Italian gourmet grocer and have been looking for something seasonal to do with it!

  5. Maky says: March 2, 20106:43 pm

    I love farro, I could eat ten servings tirelessly ever! I’m sorry for my bad English…

  6. kitchenoperas says: March 4, 201012:58 am

    Mmm, the weather’s above freezing here in Toronto, so I call it Spring!!! And the sun, perfection!

    Thanks for this gorgeous salad – I’ve yet to experiment with Farro and this gives me a good reason to!

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