Warm Mediterranean Farro Salad Recipe

Warm Mediterranean Farro Salad Recipe

  • 1 cup farro, rinsed
  • 2 cups water
  • 1/2 teaspoon salt
  • 3/4 cup ricotta salata, coarsely crumbled
  • 2/3 cup chopped flat-leaf parsley
  • 1/2 cup toasted walnut halves, coarsely chopped
  • 1/3 cup moist-packed sun-dried tomatoes, thinly sliced
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon grated fresh lemon rind
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup Newman's Own® Greek Vinaigrette Dressing
  1. Place farro, water, and salt in a 2-quart sauce pan and bring to a boil over high heat. Reduce to low, cover and simmer until liquid evaporates, about 20 minutes.
  2. While farro is cooking, place all remaining salad ingredients except dressing in a medium serving bowl. After farro is cooked, drain in a colander and let cool for 5 minutes, stirring frequently to prevent clumping.
  3. Place farro in serving bowl with other ingredients and stir to blend. Add dressing; stir to coat all ingredients. Serve warm.
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