Farro Salad

By Beacon Staff

Let the inundation of fresh vegetables begin! That’s not a bad thing, is it? Not if you love your veggies and love … well, salad. Which luckily, I do both. After receiving my weekly share of produce from Swallowcrest Farms, I start to ponder quick, creative ideas and ways to utilize. We’re all busy, right? A quick, go-to way for me is a grain salad. They are hearty, healthy and the possibilities are virtually endless.

Here I decided to use Farro. Farro is an ancient cereal grain similar to barley. It dates back to around 9000 B.C. and was first cultivated in Egypt and known as Emmer. It became a staple of Roman legions during their occupation of Egypt and of course, they took it with them. It’s now widely cultivated in the Tuscan region of Italy where it is known as Farro. It’s chewy, texture and nutty flavor allow for great versatility. In my produce share this week I found fresh asparagus, spinach and scallions. A perfect place to start, I decide to add fresh parsley, shaved parmesan and a few tomatoes for color. Paired with a bright and lively vinaigrette this is a perfect light and satisfying lunch, or add a piece of grilled wild salmon and you’ve got a delicious dinner.


1 c. farro – to cook add 1 C. farro to 2 C. water. Bring to a boil and down to a simmer for 15 minutes

6 stalks asparagus, sliced in 1 inch pieces and lightly steamed or sautéed

2 large handfuls of spinach

3 scallions, chopped

1/2 c. flat leaf parsley, roughly chopped

Freshly shaved or grated parmesan cheese

1 handful of cherry tomatoes, sliced in half

Salt and pepper to taste


1 small shallot, finely diced

1 c. good quality olive oil

1/4 c. white wine vinegar

Zest of 1 orange

2 Tbs. fresh lemon juice

2 Tbs. fresh orange juice

1 Tbs. honey

Salt and pepper to taste

Mix all ingredients in a large mason jar and shake until well mixed. Or you can bring out your fancy immersion blender and give that a whirl.

Toss cooked and cooled farro with asparagus, spinach, scallions, parsley, tomatoes and parmesan. Toss with vinaigrette and season with salt and pepper. Top with some extra fresh parmesan cheese. Serves 2-4. Enjoy!

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