You have no items in your shopping cart.
Farro Salad with Tomatoes, Spinach and Feta
1 reviews >
- 1 1/2 cups semi-pearled farro
- 1 container grape tomatoes, halved and roasted
- 1/2 red onion, chopped
- 2 cups baby spinach
- 6 tablespoons chopped basil
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- Salt and pepper to taste
- 6 ounces crumbled feta
Transfer farro to a large bowl. While still warm, add tomatoes, onion and spinach, allowing spinach leaves to wilt.
In a small bowl, whisk together oil and vinegar. Season with salt and pepper and add to farro salad, along with the feta. Toss to coat. Can be served warm or cold.
REVIEW SNAPSHOT®by PowerReviews
Reviewed by 1 customer
Displaying review 1
- Easy To Prepare
Comments about Le Creuset Farro Salad with Tomatoes, Spinach and Feta:
This is a super easy and really delicious salad! I made it for a Labor Day BBQ and had 50 people there (including children). Everyone thought it was a hit and several people asked me for the recipe. I made some tiny modifications: I doubled the amount of spinach and chopped it very small; I only used about 1/2 of the amount of dressing that was recommended and used a little more feta than the recipe called for. It was so good I made it the next day for another BBQ but I didn't have any farro left so I used pearl couscous instead and that worked well too because it's a hearty grain. I still prefer the nuttiness of the farro but you could substitute barley or even orzo if that's your preference. I ate leftovers today for lunch with some chopped chicken!
Created for the 3 1/2 qt. oval wide Dutch oven