Farro, of which there are several types, has been around for thousands of years (farro is the Italian word for ‘ancient wheat grains’). Moreover, they are similar to wheatberries in that they are the whole, three-part grains. However, farro comes from wheat varieties grown in warmer climates whereas wheatberries are harvested from cold-weather wheat.
THE PROS OF USING FARRO
Many of my friends aren’t familiar with farro and I am often asked what it is when I serve it. If you’re ready to break free from the ol’ rice or quinoa routine, you will certainly be rewarded with this wonderfully-nutritious grain. It’s rich in fiber, protein, zinc, magnesium, and B3, for example.
In addition, it’s fabulously verstatile so you can serve it as a rice substitute or add it to soups and wraps. But, one of my favorite ways to use it is in salads. The salad becomes a more filling meal, as a result. Even better, the grains soak up the fresh homemade dressing. È perfetto!
So, since sharing is caring, I share with you my Farro Summer Salad with Arugula, Cherry Tomatoes, Cucumbers, and Mixed Olives. Would love to know how you like it, so please leave a comment below. Buon appetito!
FARRO SUMMER SALAD WITH ARUGULA, CHERRY TOMATOES, CUCUMBERS, AND MIXED OLIVES
- 2½ cups cooked farro
- 1 pint cherry tomatoes, halved
- ½ English cucumber, quartered length-wise and cut into ¼ inch-thick pieces
- 1 cup mixed olives
- 1 5oz. package arugula, or about 6 loosely packed cups
- ½ red onion chopped, or 6 red pearl onions cut into thin rounds
FOR THE DRESSING:
- ¼ cup Udo’s Oil 3·6·9 Blend
- ½ teaspoon dried Italian herbs
- 1 tablespoon red or white wine vinegar
- Juice of one lemon, about 1 tablespoon
- Sea salt and freshly ground pepper, to taste
- Pinch of red chili pepper flakes (optional)
- Cook farro as directed on the packaging to get 2½ cups of cooked farro, making sure not to overwater as this will lead to a sticky/ mushy consistency. Set aside and let it fully cool to room temperature;
- In a small bowl or jar, whisk together the oil, lemon juice, vinegar, herbs, salt and pepper;
- In a medium bowl, toss the farro, cherry tomatoes, cucumber, olives, and onion. Drizzle the dressing over the salad, and toss well;
- Carefully fold in the arugula and transfer to individual plates. Serve immediately.
IF YOU LIKE THIS UDO’S OIL RECIPE, THERE’S MORE TO DISCOVER: