Who knew farro was so delicious? I’ve been a vegetarian and on-again-off-again vegan for most of my life and I’ve never really enjoyed farro. The prepared farro salads I’ve tried from my local health food store didn’t really do much for me. So, when my husband sent me a link to a farro salad recipe with a hopeful message that we should try it, I was not enthusiastic. But being a good wifey and wanting to support his renewed interest in a plant-based diet, I decided to give it a try. I’m now in LOVE with farro, or at least this farro salad. This will be a summer staple.

NOTE: Farro is NOT a gluten-free grain. I do have a gluten sensitivity (but not celiac disease), so I was skeptical about my reaction to this grain, but I’ve had zero negative reaction. However, this is not recommended for those who have celiac disease. Farro is a complicated grain, so please do your homework if you have any type of sensitivity, because depending on the type, it may or may not be okay for you. 

I’ve never been good at following recipes. I consider them guidelines. Here’s what I came up with…

what you need

1 cup farro 
3/4 cup apple juice (naturally sweetened, raw – no added sugar)
1/4 cup apple cider vinegar
1 – 2 teaspoons good sea salt
2 bay leaves

1 cup chopped fresh mint leaves
1 cup chopped fresh basil
1 cup cherry tomatoes 
1/2 cup chopped pistachio nuts
1/4 cup finely chopped red onion
2 or 3 thinly sliced radishes
(optional – for the non-vegans) 1/2 cup grated manchego cheese 

dressing
2 tablespoons lemon juice
(optional – but if you have it DO IT) 1/4 preserved lemons rind minced 
(optional – but if you have it DO IT) 2 teaspoons brine from preserved lemon jar
6 tablespoons good olive oil
sea salt & fresh ground pepper to taste

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what to do

Combine the farro, apple juice, apple cider vinegar, salt and bay leaves in a medium sauce pan and simmer till the fluid is absorbed and farro is soft (about 30 mins). Depending on the type of farro you are using, it could take longer, so just add some water if needed. Once cooked, set aside and let cool.

Meanwhile, combine ingredients for dressing and set aside.

Chop all your herbs and remaining veggie ingredients. 

Toss it all together and enjoy!

Here’s the original inspiration for this recipe: Charlie Bird’s Farro Salad Recipe

Bonus:

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