Farro is an ancient grain that is high in fiber, protein and B vitamins. The tomatoes, pomegranate seeds, mint, red pepper and garlic bring abundant antioxidants and phytonutrients. This recipe makes enough for an extended family gathering as it makes 12-14 half-cup servings.
- 4 cups water
- 1 ½ cups farro
- 1 tablespoon vegetable oil
- 1 pound cherub tomatoes, halved
- ½ red onion, chopped
- ¼ cup parsley, finely chopped
- 2 tablespoons mint, thinly sliced
- ¼ cup pomegranate seeds
- ½ cup pistachios, toasted
- 1/3 cup red pepper, diced and roasted
- ¼ pound feta cheese, crumbled
- 1 garlic clove, minced
- 2 tablespoons red wine vinegar
- Salt and pepper, to taste
- ¼ cup extra virgin olive oil
Combine water and farro in medium saucepan. Add 2 teaspoons salt. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until farro is tender. Drain excess liquid.
Heat vegetable oil in a skillet. Add farro in an even layer and cook over high heat, stirring once, until toasted, about 5 minutes. Transfer to a large bowl to cool. Refrigerate until chilled, about 30 minutes.
Add tomatoes, onion, herbs, pomegranate seeds, pistachios and red peppers. Toss to combine.
For the vinaigrette, in a small bowl, whisk together garlic, vinegar, salt, pepper and olive oil. Add to salad and toss to coat.
Fold in feta cheese, being careful not to over mix the salad.
This salad can be refrigerated overnight. Bring to room temperature before serving.
Vegan option: Leave out the feta cheese and substitute Instant Raw Vegan Feta Cheese. Make the Instant Vegan Feta Cheese the day before making this salad.
Nutrition Information per serving:
Calories: 181, Fat: 7g, Saturated Fat: 1.6g, Sodium: 97mg, Protein: 5g, Carbohydrates: 19g, Fiber: 3g