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Farro Salad with Rapini and Tomatoes

Farro Salad with Rapini and Tomatoes is great as a healthy, picnic friendly salad with farro, rapini, tomatoes, green olives and fresh cheese.
Prep Time20 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 8
Author: Barrett Bridenhagen

Ingredients

  • 1 cup farro if you can’t find it, try wheat berries or bulgar wheat
  • 4 + ounces ricotta salata queso fresco, cotija or manouri; crumbled
  • 1 bunch rapini; blanched anything in the broccoli family is great
  • 2 tablespoons fresh mint chopped
  • 2 tablespoons fresh dill chopped
  • ¼ cup capers
  • ¼ cup bright green olives; pitted and chopped
  • 1 cup yellow pear tomatoes; halved
  • 2 tablespoons olive oil
  • zest of one lemon
  • salt and pepper to taste

Instructions

  • Bring 1 cup farro and 2 ½ cups water to a boil. Reduce to low and cover. Cook for 15-25 minutes. Check it after 15 because the farro should be a little firm. The farro can be made a day ahead and stored in the fridge.
  • Chop the rapini into small pieces.
  • Bring salty water to a boil and blanch the rapini for 2 minutes then move to an ice bath.
  • Dry well.blanched rapini  A salad spinner is great here.
  • Mix gently all the ingredients in a large picnic container (or bowl).tomatoes rapini farro

Notes

Using this recipe for a weeknight meal? Add chickpeas or cannellini beans.