Farro Salad With Peas Favas Arugula And Tomatoes Recipes

Steps:

• Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.
• Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
• In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
• The salad can be refrigerated overnight. Bring to room temperature before serving.

Steps:

• Bring a large saucepan of salted water to a boil. Add the farro and cook until tender, about 20 minutes. (If cooking whole-grain farro, it will take 30 minutes.) Drain well.
• Combine the olive oil and red pepper flakes in a large serving bowl. Add the tomatoes, mint, parsley, radishes, cucumber and lemon juice and stir to combine with the oil. Toss in the farro while still slightly warm. Add the arugula and toss. Top with the feta and season with salt and pepper.

Steps:

• Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.
• Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve.

Steps:

• In a pot with the hot water seasoned with salt, add farro. Simmer for 20 minutes.
• Meanwhile, in a large bowl stir together dressing ingredients.
• Add the rest of the salad ingredients and toss.
• When farro is tender, remove from heat; rinse in cool water and drain. Add drained farro to salad ingredients.
• Tasty as is or chill and let flavors come together.
• Season with additional herbs, salt and pepper if needed.
• Garnish with fresh basil.

Steps:

• In a medium saucepan, combine the water, farro, and salt, then turn heat to high and bring it all to a boil.
• When it has come to a boil, reduce the temperature to medium low, cover, and let simmer until the farro is tender, about 30 minutes.
• Remove from heat, drain mixture well, then pour it all into a large ceramic or porcelain bowl and set aside to let cool.
• When cooled, add the chopped tomatoes, onion, chives, and parsley, tossing to combine.
• In a separate bowl, combine the garlic, vinegar, pepper, and olive oil, and whisk well until incorporated to make the dressing.
• Combine the dressing with the farro mixture, tossing it to coat well; season to taste with salt.
• Note: this salad can be made the day before and stored in the refrigerator- Giada suggests serving it at room temperature, so just make sure to take it out of the fridge an hour before serving, or taste it cold to see if you like it that way, too; also, a few sliced black and/or green olives can be a nice addition.