Don’t you just love something like soup or salad that tastes even better the next day? We do too! This salad is one that you can make and serve one night and eat the leftovers in a pita pocket for lunch the next day or two. The salad continues to develop great flavors as it sits in the fridge. One of the reasons why is the grain that we used – Farro just keeps absorbing all the wonderful flavors from the basil-balsamic vinaigrette and the other yummy ingredients in the salad.
So what exactly is FARRO? Farro (FAHR-oh) is a grain that hails from the Mediterranean and was the staple food that is said to have sustained the Roman legions. Look for it in the rice and pasta section of your local grocery store. The chewy and nutty grain is full of fiber and complex carbs which keep you satisfied and “even-keel” for a few hours. It is a perfect stand-in for brown rice, quinoa or barley in your favorite dish.
Not only are there delicious and healthy spices in the dressing, parsley plays a lead role in the salad itself. Although you may think of parsley as just a little green on the side of a plate, it has myristicin, an organic compound that inhibits tumor formation (especially in the lungs). Myristicin can also neutralize carcinogens. The Vitamin C and A help keep the immune system up to par. Enjoy the salad and share with friends!
Mediterranean Farro Salad
½ Cup Chopped Kalamata Black Olives
1 Cup Chopped Tomatoes
¼ Cup Capers
½ Cup Raisins or Dried Figs
½ Cup Chopped Fennel or Celery
¼ Cup Chopped Parsley
1 LB Bag FARRO, prepared as directed on bag
*1 Recipe Basil Balsamic Vinaigrette
Step One Place all the ingredients in a large salad bowl. Toss with the *Basil Balsamic Vinaigrette, beginning with half the dressing and adding more as needed. Season to taste with salt and pepper.
1 Garlic Clove, Grated
2 TB Red Wine
2 TB Balsamic Vinegar
1 Tsp Dijon Mustard
½ Cup Basil Leaves, (Packed)
¼ – ½ Cup Extra Virgin Olive Oil
Sea Salt and Black Pepper
Step One Place the first 5 ingredients in a food processor or blender and process well. Drizzle in the olive oil and season with salt and pepper.