Greek Farro Salad
This is a great alternative to a cold pasta salad as farro doesn't get soggy and holds up to the dressing very well. Farro is an ancient Mediterranean grain, so I wanted to merge it with a Greek-style salad that's perfect for summertime. This is great served with grilled lamb or chicken. Add black olives or fresh herbs to your liking!
Recipe Summary test
Farro may be whole-grain, or pearled (perlato) with part or all of the outer coating removed. For more specific cooking times, see package directions.
Vegetable broth can be used in place of the chicken broth.
Add a 1/4 cup of chopped fresh herbs of your choosing like mint, cilantro or dill.
The farro might soak up some of the lemon juice and oil, so you may need more dressing after it sits in the fridge for a day or two.
I like to add half of a used lemon to the farro while cooking; after 5 minutes most of the lemon oils are used up and it can be tossed out. Some of the acidity from the lemon helps open up the husks if you are using whole grain farro.
For a nice presentation, serve on lettuce leaves and sprinkle with fresh herbs.