For someone who likes to cook I'm really a pretty impatient eater. When I'm hungry I like to be fed...immediately. Kinda like a one year old little guy I know. Most "quick I'm starving grab something to eat now now now" food doesn't do your body any good.
This salad is a balanced meal in itself and keeps well on the go. I brought some to the play ground for lunch, ate it out of the bowl on the counter, shared some with Dylan, and finally rolled a mound up in a pita spread with humus for a solo dinner. I like knowing something like this is waiting for me.
A fun fact: Farro has a long and glorious history: it is the original grain from which all others derive, and fed the Mediterranean and Near Eastern populations for thousands of years; somewhat more recently it was the standard ration of the Roman Legions that expanded throughout the Western World.
Greek Salad with Farro:
1 cup farro, rinsed
*most markets will have farro either packaged with the other grains or in the bulk bins
1 cucumber, peeled, seeded and diced
1 red bell pepper, cored and diced
1/4 cup minced red onion
1/4 cup minced fresh dill or parsley
1/4 cup chopped fresh mint
1 cup crumbled or diced feta cheese
1 cup artichoke hearts packed in water, chopped
3 T red wine vinegar
1 glove garlic, finely minced on microplane
big pinch kosher salt
1/4 cup olive oil
1. Place farro in a large saucepan and cover with 2 quarts of salted water. Bring to a boil, reduce heat and simmer, uncovered, about 30-35 minutes. Farro has a similar texture to barely when cooked. Drain well and seat aside to cool completely.
2. In a large serving bowl, combine the farro, cucumber, red pepper, onion, artichoke hearts, dill or parsley and mint.
Variations: Include 1 cup of cooked chickpeas, chopped olives, tomatoes, capers, or greens such as baby arugula or watercress.