Simple Farro Salad

Chef Ben Merritt at Fixture - Kitchen & Social Lounge makes a salad that's perfect for summer.


Braised Farro Salad

2 cups dried Farro
1 yellow sweet pepper, diced
10 grape tomatoes, halved
6 mint leaves
Juice of 1 lemon
2 tablespoons olive oil
Salt and pepper

In a stock pot, bring 8 cups of water to a boil. Add the farro and simmer for 30 minutes. Drain well and cool the farro in the refrigerator. Once the farro is completely cooled, place it in a large mixing bowl. Add the yellow sweet pepper and grape tomatoes. Chiffonade the mint leaves by rolling the stacked leaves into a cigar shape and cutting into thin slices. Add the mint, lemon juice, olive oil and a healthy pinch of salt and pepper. Mix thoroughly and serve chilled.

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