The Daily Dish: Farro salad

The key to this hearty salad is the ancient Italian grain farro. You could substitute with brown rice, spelt, or even barley, but farro is pretty easy to find and it is more flavorful. Now that I know about it, I cook up a batch and add it to salads all the time.

Ingredients
3 cups cooked farro (substitute with barley or spelt)
4 to 5 sun- or oven-dried tomatoes, roughly chopped
1/3 cup crumbled feta cheese
6 to 8 basil leaves, roughly chopped
2 to 3 scallions, finely chopped
1/4 cup olive oil
1 tablespoon red-wine or balsamic vinegar

Directions
In a medium bowl or zip-top bag, combine ingredients until well mixed.

___________________________________________________________
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine’s food coverage, both as an editor and as a contributor of feature stories and columns.

Advertisements

One Response

  1. yam..yam..yam.. i Like this food.

    Please continue the great work. Regards!!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: