It has been HOT in SoCal, and I have been reluctant to use the oven or spend any time over a hot stovetop, so my tasting partner and I have been eating a lot of salads lately. Besides the usual leafy green salads which we always eat, we also enjoy a farro salad that can be modified according to your taste. It is easy to assemble, and the farro provides a nutty taste and chewy texture. It is a great summer salad, one my tasting partner enjoys and it’s vegan!
Farro is a wheat grain and can be found at specialty stores like Whole Foods, or in Italian food markets, if you are so fortunate to have one near by. Brown rice or Quinoa are gluten free alternatives which would also be tasty.
recipe after the jump
4 cups of water
10 ounces of Farro (about 1 ½ cups)
2 teaspoons of salt, plus more to taste
10 ounces cherry tomatoes, halved
1 red onion, small diced
1 cup of shredded carrots
¾ cup pitted Kalamata olives, halved *
2 cans (15 ounces) of garbanzo beans, drained
¼ cup finely chopped fresh Italian parsley leaves
¼ cup snipped fresh chives
2 Tablespoons Balsamic vinegar
¼ cup Canola Oil or Extra Virgin Olive Oil
Salt and pepper to taste
Soak the farro if called for on the package. Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil, reduce heat, cover and simmer until the farro is tender, but still firm, about 30 minutes. Drain well and then cool.
While the faro is cooling, into a large bowl add the tomatoes, onion, carrots, Kalamata olives, garbanzo beans, parsley and chives. When the farro has cooled, add to bowl of vegetables and toss.
Whisk together the oil, vinegar, salt and pepper. Add vinaigrette to the salad and toss to combine. Add salt and pepper to taste.
The salad can be refrigerated overnight. Bring to room temperature before serving.
*I have two friends who do not like olives (I am amazed by this- I should have vetted them) and substitute feta cheese crumbles for the olives, but then it isn’t vegan.