Farro is a staple in Italian cooking and the foundation of many recipes, such as risotto, cold salads, soups and stews. This Greek farro salad brings together two flavour profiles, Italian and Greek, with such traditional ingredients like extra virgin olive oil, oregano, and feta cheese.
Farro has a delicious, nutty flavour and a distinctive chewy texture. Although I’ve eaten farro in the past, my love affair with it was reignited after a friend introduced me to einkorn flour, a lower gluten-alternative to modern wheat, which is processed in such a way that allows people with minor gluten intolerances to enjoy it without suffering any symptoms.
While perusing the aisles of Whole Foods the other day, I came across this diamond in the rough (due to the fact that it’s not the most accessible grain on the market) and so I snatched up a few packages instantly.
This fresh salad is light and deceivingly hearty, and packed with flavourful, seasonal ingredients. The freshness of the ingredients you will make or break this recipe-local or organic produce is best for optimal flavour!
We love this simple salad but it lends to a variety of interpretations. Personalize the recipe by incorporating additional ingredients, such as toasted pine nuts, fresh dill or parsley, goat cheese, fresh basil leaves, grilled zucchini or eggplant.
I’d never heard of Farro before. I’m always interested in learning about other grains. Thanks for sharing.
New follower on Twitter (@zoojourneys) and I shared this recipe, https://twitter.com/zoojourneys/status/481843452129181696
Besos, Sarah
Blogger at Journeys of The Zoo
Hope to inspire you with my recipes! Following back 😉
I have never seen Farro in Trinidad (never heard of it before either)…soooo…when I visit you in Italy, I’ll give it a try. 😀
Sounds good!
The looks INCREDIBLE! Love all the photos too.
It was delicious…and I’m so happy I can eat it! lol! I’m getting tired of always eating rice or quinoa (I’m not a big fan of gluten-free pastas).
Well it looks really good! I’ve never heard of farro before.
It is Heather-I actually prefer it to rice! As for the gluten issue I just have to make sure I buy the “einkorn” and can only eat little amounts of it. It’s worth it though to switch up my diet a bit.