Farro and Olive Salad

inItalian Recipes, Recipes, Rice, Bean, & Grain Recipes, Salad & Dressing Recipes, Side Dish Recipes, Vegetarian Recipes
  • YIELDS | 4 SERVINGS
  • PREP TIME | 10 MINS
  • COOK TIME | 30 MINS, PLUS CHILLING TIME

This salad makes a gorgeous presentation. It is simple to create and pairs well with any protein but is hearty enough to make a meal on its own. I toss cooked shrimp onto it when I am feeling ambitious.

Ingredients

  • 2 cups farro, cooked
  • 2 cups pitted Castelvetrano olives
  • 4 cups baby arugula
  • 2 cups baby spinach
  • 1 cup crumbled feta cheese (4 ounces)

Lemon-Shallot Vinaigrette

  • 1 large lemon
  • 1/4 cup finely chopped shallot
  • 3/4 cup extra-virgin olive oil
  • 1 tablespoon Kosher salt
  • 1/2 teaspoon freshly cracked black pepper

Instructions

  1. In a large saucepan, cook farro in lightly salted water until tender but chewy, according to package directions. Drain (if necessary) and cool completely.
  2. Make dressing: Remove 1 teaspoon zest and squeeze 1/4 cup juice from lemon. In a medium bowl, whisk together shallot, lemon zest and lemon juice. Gradually whisk in olive oil until incorporated. Whisk in salt and pepper.
  3. Coarsely chop olives. In a large bowl, toss farro, olives, arugula, spinach, feta, and the vinaigrette. Cover and refrigerate at least 1 hour and up to one day.