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
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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.