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.