Sunday, February 28, 2010

Midday Meal :: Farro Salad

photography + styling by karen mordechai

Did anyone else open their windows a crack today, and need their sunglasses for the first time in weeks ? Of course it's too early to call it spring, but we like these little reminders that bluer skies are on their way. And today's sunshine seemed like a perfect match for this delicious and wholesome farro salad. We made this one very organically--a little of this and a little of that--and it came out divine. So we won't give you strict measurements here--use more of what you love and less of what you don't and you won't be disappointed.

recipe :: farro salad

1 cup farro
fresh mozzarella (diced)
olives (we used beautiful purple Alphonso olives from Chile)
red onion
salt + coarsely ground pepper
juice of 1/2 lemon
1- 2 Tbs olive oil

Prepare farro per instructions on the packaging. Cool, and toss in chopped cucumber, mozzarella, olives, and red onion. Dress salad with olive oil, lemon juice and salt + pepper to taste. Toss dressed salad with fresh parsley leaves. Enjoy !


  1. This looks like a lovely spring salad!

  2. this looks so delicious, healthy and hearty! thank you for yet another wonderful recipe and gorgeous photograph!

  3. Looks delicious and healthy. Recently bought a package of farro from an Italian gourmet grocer and have been looking for something seasonal to do with it!

  4. I love farro, I could eat ten servings tirelessly ever! I'm sorry for my bad English...

  5. Mmm, the weather's above freezing here in Toronto, so I call it Spring!!! And the sun, perfection!

    Thanks for this gorgeous salad - I've yet to experiment with Farro and this gives me a good reason to!