photography + styling by karen mordechaiDid 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)
cucumber
red onion
parsley
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 !
Posts
This looks like a lovely spring salad!
ReplyDeletethis looks so delicious, healthy and hearty! thank you for yet another wonderful recipe and gorgeous photograph!
ReplyDeleteexquisite!
ReplyDeleteLooks 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!
ReplyDeleteI love farro, I could eat ten servings tirelessly ever! I'm sorry for my bad English...
ReplyDeleteMmm, the weather's above freezing here in Toronto, so I call it Spring!!! And the sun, perfection!
ReplyDeleteThanks for this gorgeous salad - I've yet to experiment with Farro and this gives me a good reason to!