Monday, August 11, 2014

Farro and White Wheat Berry Greek Salad with Toasted Pine Nuts and Feta

We eat a lot of one-bowl salads/meals.  They are quick to put together and you can add all sorts of grains, vegetables and herbs to vary the mix.

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Farro and White Wheat Berry Greek Salad with Toasted Pine Nuts and Feta

Makes 8 servings

  • 1 cup (dry) Farro
  • 1 cup (dry) Soft White Wheat Berries
  • ½  tsp Sea Salt

Several hours ahead or the night before, soak the farro and wheat berries in a bowl of water, to cover.  Drain, place in saucepan and cover the grains with water, about two inches over the top of the grain.  Bring to a boil, reduce heat and simmer until tender but still firm, al denté.  Drain and allow to cool.

Thai Basil fresh from my garden
Heirloom Hillbilly variety Tomatoes from my garden
Fresh Parsley from my patio herb pot

  • ¼ cup Balsamic Vinegar
  • Juice from one Lemon
  • Zest from one Lemon
  • 1 TB Oregano, dried
  • 4 TB Parsley leaves, rough chop
  • 4 TB Basil leaves, rough chop
  • 2 cloves Garlic, minced
  • ¼ tsp ground Pepper
  • 2 TB Extra Virgin Olive Oil 
Whisk all ingredients together in a large bowl.  Set aside while you prepare the salad


  • 1 red Bell Pepper, diced
  • 3 small Persian Cucumbers, diced
  • 2 large Tomatoes, diced in large chunks
  • ¼ of a large Red Onion, minced
  • Cooked Grains
  • Feta Cheese and Toasted Pine Nuts (optional)

Toss all ingredients together in the bowl of Vinaigrette.  Serve immediately or refrigerate.  Keep in mind that tomatoes taste best when room temperature.
 **Add a bit of Feta Cheese and Toasted Pine Nuts to each serving.  I forgot to take the photo after I plated.  The crunch of the nuts and the tangy, saltiness of the feta is a perfect addition.


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