A Taster's Journey is a newsletter on food, wine and travel. After 15 years of studying, tasting, teaching, and selling wine, I created this newsletter to not only share my passion about wine, but of food and travel as well. Each month I hope to share wines that I am drinking, food that is in season, restaurants that I have enjoyed, and places I have traveled. Enjoy!"


Farro Salad

October 26th, 2009

Tired of the same old side dishes? Potatoes and rice are both great; but using a different starch can help mix things up a bit.

Farro is a grain in the wheat family typically seen in Italian cuisine. It can be added to salads or soups, treated much like barley.  The salad recipe below uses cherry tomatoes, scallions, carrots and feta as the main ingredients; but you can get creative and add any of your favorite vegetables or herbs.

For 4 people…

I cup farro                                                           3 scallions

12 cherry tomatoes, halved                         1/4 cup feta cheese

1/4 cup olive oil                                               1 tsp Dijon mustard

2 tbs sherry wine vinegar                             1/4 cup fresh chives, chopped

1 tsp dried dill                                                    1/4 cup carrots, diced

1/2 lemon                                                            salt & pepper

Farro salad ingredients

Farro salad ingredients

Add 1 cup of farro to 3 cups of water, add a pinch of salt and bring to a boil. Once the water is boiling, reduce the heat to low and simmer for about 25 minutes; the farro should be tender. Strain the farro and transfer to a mixing bowl then add 1 tsp of salt and 1/2 tsp of pepper. Make a vinaigrette with the vinegar, olive oil, mustard, dill, salt and pepper. Add the vinaigrette to the farro while it’s still warm, the liquid will absorb better. Chop tomatoes, scallions, carrots, and chives and add to the farro with small chunks of feta cheese. Cover the salad and put in the refrigerator for at least 3 hours to allow the flavors to meld together.

Farro salad

Farro salad

Prior to serving, taste for seasoning. The salad will probably need salt. If it also needs a touch more zing, squeeze in the juice of half a lemon. Serve at room temperature. The other night I had farro salad with grilled lamb and roasted asparagus; it was great.

Are there any other ingredients that you would add to a farro salad?

2 Responses to “Farro Salad”

  1. Dilys Jones says:

    This sounds delicious – can’t wait to try it out..thanks, Ed

  2. Kathy says:

    This salad looks and sounds delicious – I may just have to make it myself…

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