If you've been looking for an excuse to try farro, this is it. Fresh, fun, and flavorful, and ready for any season.
Greek-Ish Grain Salad
La Cuisine
6-8
30 minutes
45 minutes
Mediterranean
Dinner
Olives, feta, and olive oil put the "Greek" in this "Greek-ish" grain salad.
Ingredients
- 2 tbsp kosher salt, plus more for seasoning
- 1 cup farro, soaked overnight in water if possible
- 2 bunches scallions, trimmed, sliced into thin rounds
- 1 fresh red medium-spicy chile, such as Fresno or red jalapeño, thinly sliced into rounds
- 1/4 cup red wine vinegar
- 3 oil-packed anchovy fillets, finely chopped
- 1 English hothouse cucumber, roughly chopped
- 4 oz black olives, smashed, pits removed
- 1/3 cup extra-virgin olive oil
- 6 oz feta cheese, cut into 1/2-inch-thick slabs
- Freshly ground pepper
- 1 romaine heart, leaves cut crosswise into strips
- 1 cup fresh mint leaves
Tools:
- Strainer
- Chef’s Knife
- Dinner Plates
Directions
- Bring 4 quarts water to a boil over high heat and add 2 tablespoons salt.
- Add farro, reduce heat to a brisk simmer, and cook until al dente, stirring occasionally. Cook time is ~20 minutes soaked, 30 minutes unsoaked.
- Drain farro and spread out on a small rimmed baking sheet or platter to cool. Meanwhile, in a large bowl, combine scallions, chile, and vinegar and season with a 4-finger pinch of salt.
- Stir to combine and let sit 10 minutes for flavors to meld.
- Add farro to bowl with the scallion mixture, along with anchovies, cucumber, and olives. Toss to coat, then add olive oil and feta and gently fold together.
- Taste and season with salt and pepper. Just before serving, add romaine and mint and toss gently to combine.