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Summer Farro Salad

by Jennifer Perillo, Food 52

Pearled Farro
Summer Farro Salad
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Farro is the Italian name for 'hulled' wheat. The ancient strains of hulled wheat include spelt, emmer, and einkorn. These grains have a husky "hull" that must be removed to get the edible kernel on the inside. Farro "perlato", refers to pearled wheat, whereby the tough bran coat has been polished to let water in during cooking and create a tender bite. Maine Grains pearled farro is made from spelt and still has some of its bran intact, giving the grain a roasted, nutty flavor while providing high fiber, protein and vital nutrients. Farro does contain gluten and is not suitable for those with celiac disease.
Summer Farro Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Farro is the Italian name for 'hulled' wheat. The ancient strains of hulled wheat include spelt, emmer, and einkorn. These grains have a husky "hull" that must be removed to get the edible kernel on the inside. Farro "perlato", refers to pearled wheat, whereby the tough bran coat has been polished to let water in during cooking and create a tender bite. Maine Grains pearled farro is made from spelt and still has some of its bran intact, giving the grain a roasted, nutty flavor while providing high fiber, protein and vital nutrients. Farro does contain gluten and is not suitable for those with celiac disease.
Servings Prep Time
8-10Servings 15Minutes
Servings Prep Time
8-10Servings 15Minutes
Ingredients
  • 2 cups Farro uncooked MG pearled farro
  • 1 med Red Onion Cut in half
  • 1 clove garlic
  • 1 handful Fresh Parsley plus 1 tblsp finely chopped
  • 1/2 tsp Salt
  • 1 cup Fresh Mozzarella finely diced - or sub goat cheese.
  • 2 tsps Kalamata Olives minced/pitted
  • 1 pint Grape Tomatoes cut into quarters
  • 1 tbsp Basil finely chopped
  • pinch Pepper to taste
  • 1/4 cups extra virgin olive oil
  • 1 tbsp Balsamic Vinegar (we like Fiore!)
  • 1 tsp Red Wine Vinegar
  • 2 tsps Honey
  • 2 qt Pot and 2 3/4 water
Servings: Servings
Units:
Ingredients
  • 2 cups Farro uncooked MG pearled farro
  • 1 med Red Onion Cut in half
  • 1 clove garlic
  • 1 handful Fresh Parsley plus 1 tblsp finely chopped
  • 1/2 tsp Salt
  • 1 cup Fresh Mozzarella finely diced - or sub goat cheese.
  • 2 tsps Kalamata Olives minced/pitted
  • 1 pint Grape Tomatoes cut into quarters
  • 1 tbsp Basil finely chopped
  • pinch Pepper to taste
  • 1/4 cups extra virgin olive oil
  • 1 tbsp Balsamic Vinegar (we like Fiore!)
  • 1 tsp Red Wine Vinegar
  • 2 tsps Honey
  • 2 qt Pot and 2 3/4 water
Servings: Servings
Units:
Recipe Notes

Adapted from the Jennifer Perillo's recipe - I have altered it based on my preferences: more balsamic over red wine vinegar, adding the dressing when the farro is just slightly cooled to infuse the grains with the dressing. I use this method when making potato salad (no mayo, please) too. She recommends letting the farro mixture cool completely before adding the mozzarella so it will not melt.

1-Add farro, one onion half, garlic, handful of parsley and salt along with 2 3/4 cups water to a 2 qt pot.

Bring to boil, cover and reduce to a simmer and cook for 10 minutes.

Turn off the burner and let sit, covered for about 5 minutes

Discard the onion, garlic and any large pieces of the parsley from the farro mixture.

2- Whisk together the oil, vinegars and honey for the dressing. Finely chop the remaining onion half. Add onion, farro, olives, tomatoes, remaining parsley and basil to a deep bowl.

3- Pour the dressing over the farro ingredients - when just cooled - and stir well to combine.

4. Add mozzarella. Season with salt and pepper if desired. Can be stored in the fridge for one day or eaten immediately.

Alternatives/additions: goat cheese for mozzarella, diced cooked chicken, petit peas (fresh is best), blueberries (from Maine), chopped walnuts.

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