Mediterranean Farro Salad with Lemon Basil Vinaigrette

I’ve decided to start 2020 off with a healthy and tasty recipe for my food blog. The backbone of this recipe is farro, which is an ingredient that I haven’t used much of in the past, but I’m sure will now be part of our regular rotation. For those of you who are not familiar with farro, it is an ancient grain that is a great substitute for brown rice. It has a nutty taste and a bit of a chewy texture, and is a great source of protein and fiber. It is also an excellent ingredient in soups and makes for a really nice salad…hence this recipe!

There are many different ingredients that you could incorporate into a farro salad. Anything from kale, apples and chicken, to feta cheese, tomatoes ore even blueberries would work well. I decided to go the Mediterranean route and add artichoke hearts, tomatoes, black olives and chopped fennel, topped with an easy to make lemon basil vinaigrette. For those not familiar with fennel, it is a crunchy, celery-esque herb that is actually part of the carrot family. It’s taste pops with the flavor of black licorice. It is rich in protein, fiber, vitamins and minerals. It is a great addition to salads, and really helps balance out this recipe well.

This salad is actually very similar to the Mediterranean Couscous Salad that I often make in the summertime. The farro is a bit more hearty and flavorful than the couscous, which makes this a great salad for this time of the year…although either option is a good choice!

Mediterranean Farro Salad with Lemon Basil Vinaigrette

8 ounces farro
1 6.5 ounce jar marinated artichoke hearts, chopped
1/2 cup cherry tomatoes, halved
1 4 ounce can sliced olives
1 fennel bulb, chopped (for tips on how to chop fennel, click here)

Prepare the farro according to the instructions on the package. Set aside to cool. Stir in the remaining ingredients. Top with lemon basil vinaigrette, stir well. You can make and refrigerate the salad ahead of time. It is best served at room temperature.

Lemon Basil Vinaigrette
1/2 cup olive oil
1 clove garlic, minced
1/4 cup fresh chopped basil
juice and zest of 1 lemon
1/2 teaspoon dijon mustard
salt and pepper to taste
1/2 teaspoon sugar (optional)

Combine the garlic, basil, lemon zest and juice, and dijon mustard. Slowly drizzle the olive oil into the mixture, whisking to incorporate. Adjust the flavoring with salt and pepper to your liking. You can add sugar for a sweeter taste. The dressing can be used immediately or refrigerated for up to three days.