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summer farro salad recipe

Written on Monday, August 22, 2016 | 9:03:00 AM



Serves : 6 - 8 servings 

Ingredients : 
- 1 cup (140 g) uncooked farro
- 2 cups (195 g) English cucumber, peeled, seeded and sliced thin
- 2 cups (360 g) cherry tomatoes, halved
- ½ cup (5 g) fresh basil, chopped
- ½ cup (15 g) fresh parsley, chopped

DRESSING
- 1 tbsp (15 ml) red wine vinegar
- 1 tbsp (15 ml) pure maple syrup
- 3 tbsp (45 ml) extra virgin olive oil
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- ½ cup (65 g) ricotta salata, crumbled

Preparation Method :
1) Rinse and drain the farro. Place in a medium-sized pot and add enough water to cover the farro. Bring farro to a boil, then reduce heat to medium low and simmer for 30 minutes. Drain of any excess water and let cool.

2) Place in a medium bowl and toss with cucumbers, tomatoes, basil and parsley. In a separate small bowl, whisk together the red wine vinegar, maple syrup, olive oil, salt and pepper. Toss dressing with farro and let sit for 10 minutes to marinate. Add in crumbled ricotta salata and serve.

VEGAN VERSION: Omit the ricotta salata.




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