Farro Vegetable Salad



by Gloria Kobrin, author of Kosher Cookbook - iPhone & iPad Touch Application

Farro is a grain that is very healthy and easy to prepare. It has a chewy texture and a somewhat nutty taste. When you toss farro (or any grain) with dressing right after it has finished cooking, while still warm, the grain absorbs the flavor more fully. Add an assortment of colorful vegetables and herbs after it has cooled and you have a healthy, delicious, beautiful side dish for dinner. Serve it with some wonderful crusty bread and you have a great lunch.

As with any recipe, my proportions and vegetable choices should serve as a guide. Experimenting with different combinations is part of the fun of cooking.


12 ounce package of farro – prepared according to package directions and drained
1/3 cup mustard vinaigrette
2 small colorful sweet peppers (red, yellow, orange)
1 bunch scallions
10 ounce package frozen peas-defrosted
3/4 cup cried currants
1/2 cup pitted Kalamata olives-diced
1 small bunch Italian parsley
1 small bunch dill
Salt and freshly ground black pepper-to taste

Medium pot with cover
Large mixing bowl


Pour vinaigrette over drained warm faro and mix well. Taste. Add more dressing if necessary. Cool completely.

Wash and core peppers. Cut them into strips and then dice them. Scrape into mixing bowl.

Cut stems off scallions and rinse well. Slice both the white and green parts and add to peppers.

Add defrosted peas, currant, and olives to vegetables.

Mince enough parsley and dill to equal one half cup each. Rinse and dry herbs and add them to vegetables. Toss vegetables and herbs together lightly. Add cooled farro and toss again. Taste. Add salt and pepper if necessary.  Pour into a serving bowl and serve at room temperature.


Yield: Serves: 10-12

Recipes: Salads, Farro, Grain, Parve, Kosher

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Salads and Salad Dressings