- April 18, 2023
- Appetizers
Toasted Farro and Leek Salad
Nutty and chewy farro is toasted to perfection and combined with tender asparagus and savory leeks, creating a delicious medley of flavors and textures. Topped with crumbled feta cheese, this toasted faro and leek salad recipe is a satisfying and nutritious meal that is easy to make and perfect for lunch or dinner.
Why This Recipe Works:
Super Salad: This might just be the salad to beat all salads. For real, my toasted farro and leek salad is packed with flavorful veggies, chewy and filling toasted farro and a homemade savory and tangy dressing! If you aren’t generally a salad person, I get you. That is why I have set out to make filling, nutritious and hearty salads that can actually be enjoyed!
Main Meal Worthy: This salad isn’t your average side salad. It is packed with substantial veggies like leeks, asparagus and olives along with protein rich beans and feta cheese. The farro is filled with fiber, iron, protein and magnesium and keeps you full for longer! Plus, the homemade dressing is so flavorful and really takes this salad recipe to the next level.
Salad Ingredients:
- Farro: To cook the farro, you will need butter, broth and salt.
- Leeks: To clean the leeks, cut off the ends and then slice the leek vertically in half. Rinse the leek under water and get in between the layers to ensure there is no dirt in it. Then you can slice them into thin pieces.
- Asparagus: I like to cut the asparagus into bit sized pieces!
- Shallot & Garlic: Shallot and garlic are added as flavor builders and aromatics!
- White Beans: Any type of white bean will work! You can use great Northern beans, Cannellini beans, or Navy beans!
- Feta: I used a block of feta and crumbled it myself, but you can also use already crumbled feta.
- Green Olives & Kalamata Olives: Both green olive and kalamata olives add a savory, salty bite.
- Dressing: The delicious homemade dressing is made from olive oil, olive brine, red wine vinegar, dijon mustard, dry thyme, salt and pepper. Simply mix those ingredients up and you have an amazing dressing that goes perfectly with the toasted farro and leek salad.
How To Toast Farro:
- Add the Farro to Pan: You want to add the farro the pan dry. So be sure not to rinse the farro and put it into the pan without any butter or oil. Toast the farro over medium heat and occasionally stir it until it becomes slightly more golden in color and fragrant (about 5 minutes or so).
- Boil Broth: In a medium pot, add the broth or water and bring to a boil. Add in the salt, the butter and the toasted farro. Stir, cover, and reduve the heat to low and let it cook for 25-30 minutes.
- Fluff: When the liquid is absorbed and the farro is tender, fluff with a fork and pour it into a mixing bowl to cool.
Salad Preparation and Assembly:
- Sauté Veg: In a skillet, add the olive oil and heat to medium heat. Add in the sliced leeks, shallot, and chopped asparagus pieces. Cook for 5-6 minutes until they cook down and lightly caramelize. Stir in the raw garlic and cook an additional minute or so or until the garlic smells fragrant.
- Add to Bowl: Remove from the pan and add to the mixing bowl with the farro.
- Mix Ingredients: Add the sliced olives, rinsed white beans, and the crumbled feta to the salad mixture and toss to combine.
- Make the Dressing: In a bowl, whisk together the oil, olive bring, red wine vinegar, Dijon mustard, and seasonings. Pour the dressing over the salad mixture and toss thoroughly. Taste test and adjust salt and pepper as needed.
Ways To Serve Toasted Farro And Leek Salad:
Toasted farro and leek salad can be enjoyed on its own or as a base to build your meal. It can also be enjoyed warm or cold! Try pairing it with your favorite proteins to serve as a power bowl, top it with a fried egg, or serve it as a wrap! These are some of my favorite things to pair it with:
- Smoked Chicken Thighs
- Air Fryer Cauliflower Steaks
- Flat Iron Steak Recipe
- Rotisserie Chicken
- Smoked Beef Tenderloin
- Pistachio Sesame Salmon
Frequently Asked Questions:
Farro is an ancient whole grain that is similar to rice. It is chewy in texture with a nutty taste. Farro is a healthy carb that is good for you and so easy to make!
To store leftover farro salad, place in an airtight container for up to 5 days in the fridge.
More Base Meal Recipes:
- Italian Roasted Veggies
- Shredded Kale and Cabbage Caesar Salad
- Black Rice and Mango Salad
- Tuscan Bean Salad with Barley
- Cucumber Radish Salad
Toasted Farro and Leek Salad
Ingredients
Toasted Faro
- 1 cup Farro
- 2.5 cups Chicken or Vegetable Broth or sub with water
- 1 tsp. Sea Salt
- 1 tbsp. Butter
Salad Ingredients:
- 3 small Leeks or 1 large leek
- 1 bunch Asparagus sliced into 1 inch pieces
- 1 Shallot sliced thin
- 3 cloves Garlic Minced
- 1 can White Beans rinsed
- 4 oz. Feta in the brine is best
- 1/2 cup Green Olives sliced
- 1/2 cup Kalamata Olives slices
Dressing Ingredients:
- 1/2 cup Olive Oil
- 1/4 cup Olive Brine
- 1/4 cup Red Wine Vinegar
- 1 tbsp. Dijon Mustard
- 1 tsp. Dried Thyme
- 1/2 tsp. Sea Salt
- 1/2 tsp. Black Pepper
Instructions
Toasting and Cooking Faro:
- Do not rinse the farro before toasting. In a large skillet, add the dry faro to the pan over medium heat and occasionally stir it until it becomes slightly more golden in color and fragrant (about 5 minutes or so).
- In a medium pot, add the broth or water and bring to a boil. Add in the salt, the butter, and the toasted faro. Stir, cover, and reduce the heat to low and let it cook for 25-30 minutes.
- When the liquid is absorbed and the farro is tender, fluff with a fork and pour it into a lare mixing bowl to cool.
Leek Salad
- In a skillet, add the olive oil and heat to medium heat.
- Add in the sliced leeks, shallot, and chopped asparagus pieces. Cook for 5-6 minutes until they cook down and lightly caramelize.
- Stir in the raw garlic and cook an additional minute or until the garlic smells fragrant.
- Remove the pan and add to the mixing bowl with the farro.
- Add the slice olives, rinsed white beans, and the crumbled feta to the salad mixture and toss to combine.
Dressing:
- In a bowl, whisk together the oil, olive brine, red wine vinegar, Dijon mustard, and seasonings.
- Pour the dressing over the salad mixture and toss thoroughly. Test taste and adjust salt and pepper as needed.