How to Make Farro Salad for the Summer | Tasting Table Recipe
Prep Time:
25 minutes
Cook Time:
35 minutes
Servings:
4 to 6 servings
Ingredients
  • ½ cup thinly sliced spring onions
  • Juice and zest of 1 lemon
  • 2 tablespoons red wine vinegar
  • 2 teaspoon za'atar spice
  • Salt to taste
  • :::For the Salad: :::
  • 2 cups farro
  • 1 bay leaf
  • 1 garlic clove, smashed
  • ½ yellow onion, peeled
  • ¼ cup extra virgin olive oil
  • 3 cups roughly chopped lacinato kale
  • 3 medium cucumbers, peeled, thinly sliced on a bias
  • ⅓ cup finely chopped flat-leaf parsley
  • ⅓ cup finely chopped mint
  • 2 ounces ricotta salata, shaved
Directions
  1. Make the vinaigrette: In a small mixing bowl, combine the spring onions, juice and zest from the lemon, vinegar, pomegranate molasses and za'atar. Season with salt and allow the mixture to macerate at room temperature until the spring onions have softened, about 15 minutes.
  2. Make the salad: Cook the farro in a pot of salted water over medium-high with the bay leaf, garlic and yellow onion until tender, about 25 to 30 minutes. Drain the farro in a colander. Remove and discard the bay leaf, garlic and yellow onion. Transfer the farro to a large mixing bowl and set aside.
  3. In a medium skillet over medium-high heat, heat 1 tablespoon of the olive oil. When the oil is hot, add the kale and cook, stirring often until the kale has wilted and become tender, about 3 to 5 minutes.
  4. To assemble the salad, add the remaining olive oil, sautéed kale, cucumber, parsley, mint, ricotta salata and vinaigrette to the cooked farro and toss. Serve warm or at room temperature.