Summer farro salad
Try this delightful summer farro salad recipe for a burst of fresh flavors. Packed with colorful veggies and tossed in a light vinaigrette, it's a culinary masterpiece sure to tantalize your taste buds.
Ingredients:
- 2 cups uncooked farro (or substitute barley)
- 1 medium red onion, cut in half
- 1 clove garlic
- 1 handful fresh parsley plus 1 tablespoon finely chopped
- 1/2 teaspoon salt, plus more if needed
- 1 cup finely diced (about 1/4 "cubes) fresh mozzarella cheese
- 2 teaspoons minced pitted kalamata olives
- 1 pint grape tomatoes, cut into quarters
- 1 tablespoon finely chopped fresh basil
- 1 pinch freshly ground pepper, to taste
- `/4 cups extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
Instructions:
- Stir in the farro, half of an onion, minced garlic, a handful of chopped parsley, and salt with 2 3/4 cups of water into a 2 quart pot. Bring it to a boil, then cover it, lower the heat to a simmer, and simmer for 10 minutes. Turn off the heat and let it sit, covered, for an additional 5 minutes. Remove and discard the onion, garlic, and large pieces of parsley. Transfer the mixture onto a baking sheet with edges and allow it to cool completely (this step is crucial to prevent the mozzarella from melting into the dish).For the dressing, combine the olive oil, vinegars, and honey by whisking them together. Finely dice the remaining half of the onion. In a large bowl, combine the diced onion, cooled farro, mozzarella, kalamata olives, tomatoes, the remaining tablespoon of parsley, and basil. Pour the prepared dressing over the ingredients and mix thoroughly using a long wooden spoon or rubber spatula. Season with salt and pepper. The salad is now ready to be served or can be prepared a day in advance and refrigerated, covered.
Summary:
- Calories: 9804 kcal
- Fat: 938 g
- Protein: 112 g
- Carbs: 287 g
- Potassium: 2525 mg
- Magnesium: 582 mg