Mediterranean Spinach Farro Salad
I came across farro a while ago and bought some at the local Whole Foods store and even dug around online for some healthy and tasty recipes. That was then. The bought farro sat in a bottle on the shelf for a few months, until this week 🙂
By chance I came across this fun recipe at Williams Sonoma and for a change I had all the ingredients and it’s what was for lunch today. Here is my adapted version of it:
2 cups of baby spinach
1-2 radishes sliced thin
1/4 cup farro cooked
1/4 yellow pepper sliced
1/4 cucumber peeled and sliced
6-8 cherry tomatoes
1-2 tbsp capers
some walnuts (optional)
1 tbsp olive oil
salt to taste
fresh ground pepper
Bring 1/2 cup water to boil and add the farro. Reduce heat, cover and cook the farro until the grains soften and all the water evaporates. Add more water if necessary to cook the farro. The farro can be cooked the previous day (which I did) and refrigerated. Set aside.
Whisk the lemon juice and oil with salt and pepper.
In a large bowl mix all the salad vegetables and cooked farro. Top with walnuts and feta cheese. Drizzle with dressing before serving.
Turned out pretty good. Farro is quite chewy and filling. Next time I think I will also add some raisins or dried cranberries.