October 17, 2020

Farro and Olive Salad

Yield: 10 cups (for 10 servings)

2 cups farro
2 cups pitted Castelvetrano olives
4 cups baby arugula
2 cups baby spinach (I used iceberg lettuce)
1 cup crumbled feta cheese (4 ounces)

Lemon-Shallot Vinaigrette
1 large lemon
¼ cup finely chopped shallot
¾ cup extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper

In a large saucepan, cook farro in lightly salted water until tender but chewy, according to package directions. Drain (if necessary) and cool completely.

Make Lemon-Shallot Vinaigrette: Remove 1 teaspoon zest and squeeze 1/4 cup juice from lemon. In a medium bowl, whisk together shallot, lemon zest and lemon juice. Gradually whisk in olive oil until incorporated. Whisk in salt and pepper.

To assemble: Coarsely chop olives. In a large bowl, toss farro, olives, arugula, spinach, feta and the vinaigrette. Cover and refrigerate at least 1 hour or up to 2 days.

Recipe comes from Midwest Living

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