Loaded Farro Salad

loaded farro salad Here’s a loaded salad that’s filled with roasted veggies and delicious chewy farro, this is not a wimpy salad by any means! This loaded farro salad is filled with veggie goodness featuring, asparagus, zucchini, yellow squash, peas, red, yellow and orange peppers, artichoke hearts, green onions, basil and parsley then tossed in a bright lemon and olive oil dressing.

loaded farro salad Delicious at room temperature so it’s party perfect. You can serve this as a meatless meal, as a light lunch, a healthy main course or a side dish for grilled fish, shrimp or any meat of your choice.

Did you know that farro can be pre-cooked ahead of time then kept frozen? Sometimes I cook a whole bag, let it cool down and place portions into freezer bags so they’re ready to go when I want to make this.

The frozen farro will keep for up to six months in the freezer, but I assure you it won’t last that long, there are so many different ways to prepare it, here’s a summer version I like to make as well.

loaded farro salad

Keep in mind you can add or subtract any veggie you like, anything goes, this will not disappoint!

You can follow Proud Italian Cook on Instagram to check out what I’m making during the week.

Loaded Farro Salad
 
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Ingredients
  • 1½ cups of farro
  • 4 cups of water
  • 1 teaspoon, salt
  • 1 bunch of thin asparagus, cut diagonally
  • 1 to 2 zucchini and yellow squash, cut into bite size pieces
  • 1 each of red, yellow and orange peppers cut into bite size pieces
  • 1 cup frozen petite peas
  • 1 cup of frozen and defrosted artichoke hearts
  • 3 green onions sliced
  • a handful each of fresh basil and parsley chopped
  • juice of 1 lemon
  • 2 small garlic cloves grated on a microplane
  • olive oil
Instructions
  1. Combine the water and the farro into a medium saucepan, add the salt then bring to a boil over high heat.
  2. Reduce heat to medium low then cover and simmer for 25 to 30 minutes.
  3. Drain well then transfer to a big bowl to cool down.
  4. In the meantime heat your oven to 425 degrees then roast all you veggies on a large sheet pan, (except the peas, just let them defrost and the green onions, just have them ready to go) that have been drizzled all over with olive oil and seasoned with salt and pepper.
  5. Cook them until there is still a little bite, do not over cook and let them get mushy. You'll have to keep checking and tossing them., maybe total 10 minutes, but ovens vary.
  6. Let all the veggies cool off when out of the oven before combining them with the cooled farro.
  7. Toss and fold everything together including the defrosted peas.
  8. Whisk the juice of 1 lemon together with the grated garlic and enough olive oil to your tasting.
  9. Add the chopped parsley, basil and sliced green onions.
  10. Pour the dressing on, toss gently and season with salt and pepper.

 

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Summer Farro Salad

summer farro salad Farro is a quick cooking grain that has a nutty and slightly chewy texture, it holds up really well in salads and pairs perfectly with grilled meats, poultry and fish. It’s hearty enough to eat alone and the leftovers are great for lunch the next day, so it’s a win win as far as I’m concerned!

summer farro salad I’ve made a springtime farro salad and posted it on my blog in the past and a few other salads using farro, but this is my version of a summertime farro salad. I’ve included in the ingredients the best that summer has to offer right now while the flavors are really at their peak, sweet corn, juicy tomatoes, aromatic basil and fresh zucchini squash.

I also added in some pearl sized mozzarella balls because I just love how they visually look in this salad, but if you can’t find them you can certainly chunk up a larger ball, the taste will still be the same.

summer farro salad This salad is so delicious you’ll want to make it for your next cookout, bring it to a picnic or just make it for your own mid week lunches.

summer farro salad On a hot summer day I can eat this alone for dinner and be totally satisfied!

summer farro salad

Go get some farro and make this before summer ends!

Proud Italian Cook is on Instagram, come and see what I cook up during the week.

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Summer Farro Salad
 
Author:
Ingredients
  • 1 cup of uncooked farro
  • 1 8oz. container of fresh mozzarella pearl size, or chunked up from a larger ball, drained and patted dry
  • 1 small yellow squash and 1 small zucchini made into ribbons with a vegetable peeler
  • 1 large ear of corn, cooked and kernels shucked
  • 1 container of rainbow colored cherry tomatoes, cut in half
  • kalamata olives, a good handful
  • fresh basil
  • 1 garlic clove
  • olive oil
  • 1 lemon
  • DRESSING:
  • Whisk together ½ cup extra virgin olive oil and the juice of one lemon, salt and pepper
Instructions
  1. Place the farro and three cups of water with a pinch of salt into a sauce pan, bring it to a boil then cover and simmer for about 25 minutes. water should be absorbed and farro tender but still chewy.
  2. Drain farro, then spread it out onto a rimmed baking sheet so it can cool down without continuing to cook.
  3. In a bowl add the sliced tomatoes, one grated garlic clove, some chopped basil and enough olive oil to coat. Let it sit for a little bit so juices can start flowing.
  4. Grab a bigger bowl and add all the ingredients, along with the tomatoes and gently toss together. Spoon some of the lemon and olive oil dressing all over and toss carefully, to taste.
  5. Spread salad mixture onto a nice platter adding as much chopped basil as you like, plus salt and pepper to taste.

 

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Farro and Arugula Salad

farro and arugula saladIf the holidays left you craving something green and healthy right now, no worries, I have the perfect salad for you! I’m currently in love with this salad, thanks to my friend Stacey who posted it on her blog. I could literally eat this for lunch all week, and I have!

farro salad ingredients

Simple but superior ingredients is what makes this salad so scrumptious. Cooked farro, that wonderful chewy and nutty tasting Italian grain is tossed with baby arugula, cherry tomatoes, pitted nicoise olives, buttery and over the top extremely addictive Marcona almonds and really good feta.

Speaking of feta, I’ve been obsessed with the brand that you see above for some time now, I buy it at my Costco, it’s about $11.00 for a 2 pack. It’s outstanding and a little goes a long way because the flavor is so intensified. No comparison in taste to the feta crumbles you can buy in the stores, none what so ever! If you can’t find this particular brand just get the real deal.

All those ingredients and flavors combined with premium extra virgin olive oil and fresh lemon juice for your dressing and you have a salad that you will crave and dream about eating, it’s that good!

farro and arugula saladIf I were you I would cook up a whole bag of farro, stick it into a container in the fridge so it’s handy when you want to toss this salad together, especially if you plan on eating it for lunch during the week.

farro and arugula salad I chose nicoise olives because I adore them along with a lemon and olive oil dressing which went heavenly together, but you can certainly use pitted kalamata olives and a vinegar based dressing like my friend Stacey did. You can’t go wrong, it’s all good!

Farro and Arugula Salad
 
Ingredients
  • 1½ cups of cooked farro
  • 1 lb. baby arugula
  • handful of marcona almonds
  • ½ cup, sliced cherry tomatoes
  • ⅓ cup nicoise olives
  • ½ cup good feta crumbled
  • FOR THE DRESSING
  • 1 lemon
  • olive oil
Instructions
  1. Make the dressing by squeezing the juice of one lemon into a small bowl then whisking in olive oil and tasting until you get the right balance.
  2. Place all the ingredients into a bowl and then toss with the dressing adding salt and pepper to taste.
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Roasted Veggie Overload!

Hi, My name is Marie and I’m a veggie-holic! Yes, when I’m in the produce isle I just can’t help myself, I have no control. Sometimes I get strange looks from people as I happily stroll by them with my grocery cart.  I’ve even had people say to me, “My, you do buy a lot of vegetables!” It’s not until I get home and start unpacking my bags that I realize, they might have a point!

So when I feel like I have an overload of veggies hanging out in my fridge, I just roast them all, as in the photo above, and figure out what to do with them later.

I always roast my veggies at 400F, drizzled with a good quality extra virgin olive oil and lately, and actually more times than not I’ve been using this, the mellow roasted garlic flavor just enhances the veggies even more, I truly love that stuff!
The thing about having roasted veggies handy is that you can quickly whip up a meal in no time, toss them into frittatas, pastas, grains, all sorts of things. I had a package of farro that I quickly cooked up and made this for a nice lunch but you could easily use brown rice, barley, couscous, you get the idea. For this I added a fresh lemon and olive oil dressing to it, along with fresh herbs.
Want something a little more substantial? Stuff it all into a pre-roasted acorn squash and serve it with a salad on the side.
But I have to say one of my favorite ways to use up all my veggies is to stack them high layered into a springform pan all wrapped up in phyllo dough pie.
Every time I make this I get rave reviews, it’s great for a luncheon with the girls, a main course or even a side dish to bring to a party.
phyllo vegetable pie
The wedges cut perfectly because the layers are slightly “glued together” with some grated cheese, I like to serve mine with a little roasted red pepper sauce on the side, so good!
Roasted Veggie Pie Wrapped in Phyllo
 
Ingredients
  • Assorted roasted vegetables of your choice
  • Grated parmesan or romano cheese
  • grated asiago, mozzarella, or fontina cheese
  • Phyllo sheets
  • Olive oil
  • 9" springform pan
Instructions
  1. Brush springform pan with olive oil or olive oil spray
  2. Unwrap phyllo and cover with a dampened towel, keeping it covered as you work quickly
  3. Add 3 sheets into the bottom of the pan,1 at a time, spraying or brushing with olive oil and a sprinkling of grated parmesan or romano
  4. Fit one sheet partially on the bottom with the ends hanging well over the pan, spray or brush all over with olive oil
  5. Continue with the phyllo all the way around the pan, then do it all around 2 more times( phyllo is very thin) rotating pan so the sheets cover the entire rim
  6. Start layering your vegetables one layer at a time, in between the layers add a sprinkling of grated parmesan or romano and also your grated asiago, mozzarella or fontina, use enough to cover all around the vegetables,but not too much, pressing down lightly
  7. When you get to the top fold in the overhang of phyllo, making sure its sprayed or brushed with olive oil
  8. Add more phyllo sheets to the top to make sure all the veggies are covered
  9. Finish off by spraying or brushing with olive oil on entire top and a final sprinkling of cheese
  10. Place pan on a baking sheet lined with foil and bake in oven at 400 for around 20-25 minutes or until phyllo is crispy golden
  11. Let it cool down then cut into wedges with a serrated knife
  12. Note: No exact amounts here, just cover each layer with veggies and cheese, you could also use a smaller springform pan or a deep dish pie plate depending on how many veggies you have.
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Springtime Farro Salad

Farro is an ancient grain that has become quite popular these days, it has a rich nutty flavor with just the right amount of chewiness with great health benefits as a bonus! It’s easy to prepare with no fuss at all, just cook up some vegetables to add to it and it becomes the perfect main or side dish!

I made this salad over the weekend to serve alongside some grilled meats but it was just as good eaten all by itself for lunch the next day. Bursting with color, it makes you think of spring doesn’t it?

Cooking the farro is super easy, cover the grain with water, add a little salt, bring it to a boil then cover and simmer for about 20 – 25 minutes, drain, then spread it out on a baking sheet to cool down.

I roasted red, yellow and green peppers, red onion, asparagus, minced garlic, zucchini, artichokes hearts and peas, all in a 425F oven tossed in olive oil, salt and pepper until tender but not mushy. You can use any vegetables you want just make sure to cut them into bite size pieces.

When everything cools down toss the farro with the vegetables into a large bowl and add chopped fresh parsley and basil, a couple of sliced scallions, if you have some lemon olive oil drizzle some of that all over or make your own by whisking fresh lemon juice with olive oil, add salt, pepper and a generous amount of freshly grated Grana Padana cheese. I like to toss and taste to see how everything is flavored adding a little more of this and a little more of that!

Happy Spring!

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