Name: Mediterranean Farro Salad
Prep time: 20 min
Total time: 40 min
Ingredients: 1 cup dry farro; 2 orange and/or yellow bell peppers, chopped; 1 9- to 12-oz. package frozen artichokes, thawed and chopped; 1 medium shallot, finely chopped (¼ cup); ⅓ cup Kalamata and/or Castelvetrano olives, pitted and coarsely chopped; 2 tablespoons chopped fresh oregano; Sea salt and freshly ground black pepper, to taste; 2 cups grape tomatoes; 2 tablespoons red wine vinegar; ¼ teaspoon crushed red pepper; 1 lemon, cut into wedges

Prep-time: 20 minutes / Ready In: 40 minutes
Make 7½ cups
print/save recipe

Please enter your email to continue.

Email

Cancel

This satisfying Mediterranean salad gets extra bulk from farro, an heirloom wheat that was a staple ingredient in Ancient Rome. Farro has a chewy texture and doesn’t get soggy easily, making it ideal for salads and soups. Serve lemon wedges alongside this salad for squeezing over top. The fresh juice adds a bright, tangy finish.

By Shelli McConnell, Sep 24, 2020

Ingredients

1 cup dry farro
2 orange and/or yellow bell peppers, chopped
1 9- to 12-oz. package frozen artichokes, thawed and chopped
1 medium shallot, finely chopped (¼ cup)
⅓ cup Kalamata and/or Castelvetrano olives, pitted and coarsely chopped
2 tablespoons chopped fresh oregano
Sea salt and freshly ground black pepper, to taste
2 cups grape tomatoes
2 tablespoons red wine vinegar
¼ teaspoon crushed red pepper
1 lemon, cut into wedges

Instructions

In a large saucepan combine farro and 3 cups water. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until tender. Place farro in a colander; run under cold water. Drain well.
In a large bowl combine farro and the next five ingredients (through oregano). Season with salt and black pepper.
In a large nonstick skillet cook tomatoes over medium-high 7 to 10 minutes or until they’re blistered and starting to pop, stirring occasionally. Remove from heat. Stir in vinegar and crushed red pepper. Add tomatoes to farro mixture. Toss to combine. Serve with lemon wedges.

tags:

Italian

(7)

9 Comments

Comments (9)

(4.57 from 7 votes)

Add a Comment and/or Rating

Leave a Reply

Recipe Rating

Comment Reply Name* Email* Your email address will not be published. Required fields are marked *

You need to provide a comment or rating to submit

Laura1 year ago

Added cucumber and garlic. Next time I might try balsamic and chickpeas and swap basil for oregano. Added some olive oil. Need fat for some of the fat soluble micronutrients to be metabolized. Good for easy meal prep!

Thomas Webster1 year ago

Very good recipe – we’ll make it again! When I do, I will cut the amount of vinegar in half.

Kaci2 years ago

I made this for dinner last week and it was delicious! My husband liked it so much he requested we have it again for dinner this week. Definitely a recipe to keep!!

Kathryn2 years ago

Delicious salad that everyone loved – even without oil!

Marki2 years ago

Really delicious, not a huge fan of the tomatoes in this particular recipe but delicious all the same.

Amy P.2 years ago

Great for meal prep. I used a can of artichoke hearts as I couldn’t find frozen ones. I was skeptical of a grain salad without oil, but this is just perfect.

Susan Cahill2 years ago

What a delicious salad! It was a hit at a family dinner. The crunch of the bell peppers was a perfect addition to the texture of the dish.

The only addition I made was a drizzle of Trader Joe’s organic garlic olive oil to kick up the flavor a bit.

FYI: I tried to print the recipe out but when I click on the print icon & then click on “continue” nothing happens. : (

Ken S2 years ago

I had the same problem. If you attempt to print, check your download file. You should see a PDF with the name of the recipe.

Andi2 years ago

An easy, healthy, flavorful meal.

SAVE $200ON OUR ULTIMATE COURSE

Join our best-selling cooking course at the lowest price ever!

Save $200 Now

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today

about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

see more from this author