Mediterranean-style Farro Salad with Rocket and Walnuts
Mediterranean-style Farro Salad with Rocket and Walnuts is a modern American recipe for a classic Mediterranean-inspired salad of warm farro mixed with rocket, cherry tomatoes, bell peppers and herbs in a ladolemono dressing. The full recipe is presented here and I hope you enjoy this classic American version of: Mediterranean-style Farro Salad with Rocket and Walnuts.
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Farro is an Italian word, referring to a grain of any of three species of hulled wheat, namely einkorn, emmer, or spelt. However, emmer is the most common variety of farro grown in Italy, specifically in certain mountain regions of Tuscany and Abruzzo. It is considered to be of higher quality for cooking than the other two grains and thus is sometimes called 'true' farro.
Ingredients
200g dry farro
sea salt and freshly-ground black pepper, to taste
400g baby rocket leaves
150g cherry tomatoes, halved
2 spring onions, trimmed and chopped
1 bell pepper (any colour), cored and chopped
75g walnut halves/pieces
10g fresh flat-leaf parsley, chopped
4 tbsp chopped fresh mint
4 tbsp chopped fresh dill
Feta cheese, add to taste
For the dressing:
5 tbsp ladolemono Greek lemon juice vinaigrette
Method:
Bring 750ml water, seasoned with salt, to a boil in a saucepan over high heat. Add the farro then reduce the heat to medium. Simmer the farro for about 30–40 minutes (exact timing will depend on the precise grain being cooked).
As the farro is cooking, prepare the ladolemono dressing according to the recipe.
By the end of cooking, the farro will have absorbed most of the water, but it's still best to use a sieve to fully drain the grains. For best results in the salad, spread the farro on a baking tray and pat dry with paper towels.
To form the salad, combine the farro (it should still be warm) with the rocket leaves, tomatoes, onion slices, bell peppers, walnuts and fresh herbs. Toss to combine then pour over the dressing. Toss once more then adjust the seasoning to taste.
Turn into a serving dish, sprinkle over the feta cheese and serve.
