Farro has been a part of the Mediterranean diet since Roman times. It is a great source of fibre and can be used to make risotto. Here I have used this easy and quick to prepare ingredient to make a farro salad.

Head straight on to the Recipe For Farro Salad ♥
Since Dave and I moved to the new gym in Gordons Bay I have changed my routine. Part of the reason is that they have terrible showers. The pressure is so bad I could not face my morning shower. And it takes an age for the hot water to come through, which is a waste of time and water. Neither of which we can afford to spare. The other reason is that the gym is closer to home meaning I don’t have to go out of my way to train. They are in the same centre as the Woolworths I shop at which is most convenient. It means one stop every afternoon to get fit and shop for our vegetables. When I am time constrained I like to buy ready-made salads. These are not cost effective at all but really delicious.
Today’s inspiration ♥ Recipe For Farro Salad ♥ can be found on Lavender and Lime Share on X
Woolworths have grain salads that I have taken a particular liking to. They offer up something different for our weekly braai and I have used them as inspiration to make my own. In warmer weather I start off by choosing the grain and then add salad dressing or pesto. Being quite soft in texture I make sure to add something crunchy, and of course, something fresh. The options are endless. And making this at home is both easy and cheap so I don’t have an excuse really to not do so. I recently bought farro in Italy and have used this as the base. It takes a mere 10 minutes to cook and has a nutty taste. It is a great alternative to couscous or quinoa and I will buy some more when we go to England in October.
Click on the links for conversions and notes.
Farro Salad
Ingredients
- 1 l water
- 10 mls salt
- 90 g farro
- 45 mls avocado salad dressing
- an assortment of seasonal fresh and pickled vegetables, herbs and baby leaves *
- salt and freshly ground black pepper to season
Method
- Place the water into a large sauce pan and bring to the boil
- Add the salt and the farro and bring back to the boil
- Stir and leave to cook for 10 minutes
- Strain the water through a colander and leave to cool
- Place the farro into a salad bowl and add the dressing and mix through
- Add your seasonal vegetables, pickled vegetables, herbs and / or baby leaves as desired
- Season to taste and serve
Notes
Inspiration published on Lavender and Lime June 26:
- 2016 – The Gangster
- 2015 – Out And About: Friday 26 June 2015
- 2014 – Dried Plum And Almond Rusks
- 2013 – Osteria Francescana
- 2011 – Friday’s Food Quiz Number 57
A lovely looking salad, Tandy. I am going to keep this recipe for summer time braais.
Let me know if you would like some farro 🙂
I’m still yet to try farro, I really must, this sounds so good.
I am really enjoying it as it is something different 🙂
Looks like a fabulous salad Tandy, I just bought some farro last week, will definitely be making this salad with that amazing avocado dressing.
Let me know what you added Cheri 🙂
I’ve never tried it in a risotto but am curious to now! 😀
Me too!
I’ve never had farro. I must try it some day. Not really the weather for salads here but I like salad any time of year. In fact I had duck ? salad tonight. This sounds healthy Tandy.
Duck salad sounds amazing! We eat salads quite often in winter if it is warm enough 🙂
This farro salad looks really adorable. And love the addition of pomegranate arils.
Thanks Anu 🙂
ooh, pomegranate seeds! they look so good here. i bet pickled green beans would also be tasty in this salad (:
That is such a great idea Heather 🙂
This salad looks delicious 🙂
Thank you Pamela 🙂