Simple, homemade recipes.


Mixed farro salad

30 minutes| Serves 6

I like to whip up a farro salad for lunch using whatever leftover veggies I have and a few other standard staples I usually keep on hand. In addition to what you see here, I sometimes use white beans or green beans. More then a recipe, this is permission to go to town next time you’re making farro salad. Hope you’re inspired!

8 oz of quick cook farro
2 hard boiled eggs, diced
1/4 a head of cabbage, shredded
Fresh herbs you have, chopped (basil and cilantro used here)
1/4 cup capers, chopped
2 green onion, diced
1/4 cup of pine nuts
1 can of tuna, drained
1 red pepper, diced
2 hand full of cherry tomatoes, halved
2 avocados, diced
4 tablespoons olive oil
3 tablespoons white wine vinegar
Sea salt
Fresh ground black pepper
1/4 cup crumbled feta

Bring 2 pots of water to boil, 1 large for the farro and a small one for the eggs. Add farro to large pot and boil for 10-12 minutes. Add eggs to small pot and boil for 10 minutes. Drain both pots, placing farro in a large mixing boil and setting eggs aside to cool. Shred cabbage and add to large mixing boil. Chop your herbs, cappers, and green onion and add to bowl. Add pine nuts and tuna to mixing boil. Dice your pepper, tomatoes, avocado, and peeled hardboiled eggs. Add oil, vinegar, salt, and pepper and mix everything together until well incorporated. Add feta and mix again.

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