Toasted Farro and Leek Salad

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.

Course Main Course, meal prep, Side Dish

Cuisine American

Keyword Toasted faro and leek salad

Prep Time 20

Cook Time 35

Servings

Calories 247kcal

Author Bon Appeteach

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.

Notes

You can enjoy this farro salad hot or cold. It will continue to take on flavor as it rests in the fridge as well. Keep it stored in an airtight container for up to 5 days.

Nutrition