Today Matt Swaim, Sonrise Morning Show and Sacred Heart Radio host, chatted about farro, this “mother” grain of drum wheat having roots in Bible days. Farro most likely has its roots over 7000 years ago in the Fertile Crescent in the Middle East. Sometimes called Emmer wheat, as well. Here’s a tasty and filling salad just perfect as a side to a roast chicken or pork entre.
FARRO SALAD WITH A GREEK TOUCH
Adjust the amount of lemon juice, vinegar and oil to your liking. Ditto with the garlic.
- 1½ cups semi pearled farro
- 1 large red bell pepper, cut into ½-inch wide strips
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar and 3 tablespoons olive oil
- 1½ teaspoons minced fresh garlic (1 large clove)
- 1 large English cucumber, seeded and cut into ½-inch dice
- 1 pint cherry tomatoes, sliced in half lengthwise
- ¾ cup minced red onion
- ½ cup chopped fresh parsley
- ½ cup pitted Kalamata olives
- 8 ounces feta cheese, ½-inch diced
- extra virgin olive oil
- Salt and pepper
Cook farro in boiling salted water just like pasta, until tender, about 15-20 minutes.
Drain and pour into a large bowl. Keep warm.
Whisk together the lemon juice, vinegar, garlic, 3 tablespoons olive oil, salt and pepper to taste. Start out with 1 teaspoon salt and 1/2 teaspoon pepper. Pour over the hot farro and stir well.
Add the cucumber, tomatoes, red onion, peppers, parsley and olives to the bowl with the farro. Stir until combined, then gently fold in the feta. Serve at room temperature.
Adapted slightly from Sarah Molton. Photo from Sarah Molton.