Mediterranean Salad with Farro

IG: @mangia.con.elena

Mediterranean salad is a classic dish that can be found throughout most Mediterranean countries. The ingredients vary and that is what make this salad so incredibly versatile and delicious. It is made with a combination of fresh seasonal ingredients and marinated vegetables giving it an amazing flavourful palate. It can be paired with a grain or carb such as rice, orzo, couscous, bulgar, quinoa, pasta and  lentils or eaten alone . 

For this recipe, I used farro. Farro is an incredibly savoury grain that has been around since ancient times.  It has a delicious nuttiness and a firm texture that pairs well with salads and side dishes. Farro is also an healthy alternative. It is a great source of fiber, protein, iron and magnesium and may contribute to benefiting diabetes and improving heart and brain health. So with all these benefits you might want to give it a try! 

I oven roasted zucchini, mini peppers (or whole), shallots (red onions works well). I will explain how to roast them below. Of course, roasting vegetables is just an option. I also make it without roasted vegetables and chick peas and it tastes just as delicious! That is what is so great about this dish😊

As with all of my recipes the measurements for spices and addition of ingredients are just estimates and suggestions. Don't like a spice? Then leave it out. If you feel you want more of one ingredient then add more! When it is enough for you is what QB signifies in my recipes. It is important to start with small additions of spices and then taste test and adjust as you go along. It is equally important to build your seasoning by layering on the seasons with each step. Quanto basta  is what Italian cooking is all about.  

Let your taste buds be your guide!

Cominciamo!

Ingredients

• 2 cups of farro cooked according to package directions and drain. Allow to cool
• 2 zuchinni sliced lengthwise, mini peppers or peppers cut in half, shallots or red onions quartered (you can also add eggplant or asparagus) roasted
• 2 green onions chopped (QB)
• 1 cucumber cubed (QB)
• handful of grape  or ripe tomatoes halved (QB)
• marinated artichokes sliced (QB)
• kalamata olives halved and pitted (QB)
• 1 can of chick peas drained and rinsed (optional)
• chopped parsley
• dried greek oregano - start with 1 tsp 
• Salt and Pepper to your liking
• juice of one lemon
• extra virgin olive oil

Other options 

~roasted red peppers

~sundried tomatoes ( throw in a bit of that oil)

~marinated eggplant

~giardiniera

~pesto instead of the lemon vinaigrette

Directions

To Roast Vegetables:

1. Rub olive oil all over the vegetables, sprinkle with salt and pepper and lay flat on a cookie sheet that has been sprayed with nonstick spray or coated lightly with olive oil ( I use avocado oil spray)
2. Place in a preheated oven (375 degrees) and let it roast. Flip once the bottom starts to turn golden brown.
3. Remove and let cool,
4. Rough chop and set aside.

To Prepare Salad :

1. Place farro in a large bowl and add all the other ingredients.
2. Drizzle with olive oil, lemon juice and seasonings.
3. Stir and taste test.
4. Adjust oil, lemon or seasonings to your liking.
5. Allow salad to marinate on the counter for about an hour before placing in fridge.
6. Give it a stir every once in a while so ingredients are infused with the dressing.
7. This salad tastes best at room temperature and if made in advance!!!!

A mangia!

Fatto con amore,

Elena 💚