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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Farro Salad Recipe

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This recipe for Farro Salad is from Donna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
ingredient

2 1/2 cups cooked farro, tossed with 1 tablespoon fresh lemon juice while warm
1 can (15 ounces) chickpeas, drained and rinsed
2 teaspoons finely grated lemon zest, plus 1 tablespoon plus 1 1/2 teaspoons fresh lemon juice
3 tablespoons extra-virgin olive oil
3/4 cup feta cheese, crumbled (3 ounces)
1/2 cup grape or cherry tomatoes, halved
1/2 cup fresh mint
Diced Red Peppers;Shredded carrots or other veggies
1/2 cup seasoned rice wine vinegar
1/4 small red onion, chopped (optional)
Coarse salt
Directions:
Directions:
Directions

Combine farro and chickpeas in a bowl. Stir in lemon zest, juice, and oil. Let cool.

Stir in cheese, tomatoes, mint, and onion. Season with salt. Refrigerate until ready to serve.

Cook's Note

Salad can be refrigerated for up to 2 days.
Personal Notes:
Personal Notes:
used 10 minute Farro from Trader Joe's

 

 

 

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