Farro Salad with Carrot and Zucchini Ribbons
Cook time: 
Total time: 
Serves: 4-6
 
This farro salad with carrot and zucchini ribbons is perfect for spring and summer get togethers and is also a great make-ahead recipe.
Ingredients
  • For the farro salad:
  • 4 cups (950ml) water
  • 1⅔ cup (280g) farro (or other grain like quinoa, millet or bulgur)
  • 1 tablespoon coarse salt
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, peeled
  • 2 zucchini, ends discarded and the remaining shaved like you would a carrot
  • 2 carrots, ends discarded and the remaining shaved
  • 10 grape tomatoes, halved
  • For the vinaigrette:
  • ½ cup of extra virgin olive oil
  • 4 teaspoons red wine vinegar
  • 2 teaspoons dijon mustard
  • 1 small shallot, thinly sliced
  • Salt and black pepper, to taste
Instructions
  1. For the farro:
  2. In a medium pot add the water, farro and salt. Bring to a boil then lower the heat to medium low. Cook until the farro is tender, about 25 minutes. Drain well then pour the farro into a large bowl.
  3. In the meantime, heat the extra virgin olive oil in a large skillet, then add the carrots and peeled garlic clove. Cook over medium heat for 2-3 minutes. Add the zucchini and continue cooking for another 2-3 minutes until soft. Remove from heat and discard the garlic.
  4. For the vinaigrette:
  5. In a small bowl, mix together the extra virgin olive oil, red wine vinegar, dijon, shallot, salt and pepper.
  6. Add the sautéed vegetables to the farro along with the tomatoes and vinaigrette. Mix well. Serve warm or cold. Great make-ahead recipe.
Recipe by Italicana Kitchen at https://italicanakitchen.com/farro-salad-carrot-zucchini-ribbons/