Farro is one of those grains that is so “forgiving” because you can never overcook it and it always comes out perfectly chewy, but never mushy! It’s so refreshingly delicious and it’s just beautiful!
Course
Salad, Side Dish
Cuisine
Italian
Keyword
farro grapefruit salad, farro salad recipe, how to make grapefruit salad, salad cuisine, the shed potato salad recipe
Prep Time10minutes
Cook Time45minutes
Total Time55minutes
Servings6-8
Calories102kcal
AuthorCatherine Katz
Ingredients
2cupsdry farro
3celery stalksrinsed and diced
2carrotsrinsed and thinly sliced
1pearrinsed, unpeeled, cored and thinly sliced
1small red oniondiced
1Tbspfresh tarragonchopped
2Tbsppumpkin seedspepitas
optional--1 fresh grapefruitsliced for garnish (and eating it too!)
Vinaigrette:
Juice of 1 grapefruitabout 1/2 cup
3Tbspextra virgin Olive oil
1/2tspsalt
fresh ground pepper
Instructions
Bring 5 cups of water to boil in a large saucepan, then add the dry farro and cook for 25 minutes, uncovered, until the water has almost completely evaporated. Turn off the stove, cover and set aside for 5 minutes.
Place the cooked farro in a large salad bowl and let it cool for a few minutes.
Meanwhile, place all the vinaigrette ingredients in a small container and whisk briefly.
Pour the vinaigrette over cooked farro, after it has had a chance to cool (it's OK if the farro is still warm, just not hot).
Add all the remaining ingredients and gently stir.
Add the chopped tarragon and pumpkin seeds and stir again.