Best 2 Chopped Herb Salad With Farro Recipes

**Discover a Symphony of Flavors: Chopped Herb Salad with Farro and a Trio of Dressings**

Embark on a culinary journey with our chopped herb salad with farro, a vibrant and versatile dish that offers a delightful blend of textures and flavors. This salad is a symphony of fresh herbs, hearty farro, and a trio of tantalizing dressings that cater to every palate. Dive into the classic vinaigrette dressing, bursting with brightness and acidity. Indulge in the creamy and tangy yogurt dressing, adding a touch of richness and tang. Finally, experience the smoky and robust flavor of the roasted red pepper dressing, bringing a unique depth and complexity to the salad. Each dressing enhances the salad's components, creating a harmonious balance of flavors that will leave you craving more. Whether you're a herb enthusiast, a farro fan, or simply seeking a refreshing and nutritious meal, this chopped herb salad with farro is sure to become a favorite in your culinary repertoire.

Here are our top 2 tried and tested recipes!

FARRO, HERB, AND VEGETABLE SALAD

Farro, Herb, and Vegetable Salad image

Combine farro, herbs, and vegetables to make a healthy and delicious salad perfect for entertaining.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

1 package (1.1 pound) whole farro (not pearled)
2 tablespoons red-wine vinegar
3 tablespoons extra-virgin olive oil
1 English cucumber, trimmed, cut into quarters and chopped
2 medium yellow or red tomatoes, chopped
1 cup cilantro leaves, finely chopped
Coarse salt and freshly ground pepper
Grilled Shrimp with Basil and Lemon, optional

Steps:

Place farro in a large bowl and cover with cold water; let soak 30 minutes.
Drain farro and place in a large saucepan. Add 8 cups water, cover, and bring to a boil. Uncover and reduce heat to a simmer; let cook 30 minutes.
Drain and rinse under cold water; drain again. Transfer to a large bowl and add vinegar, olive oil, cucumber, tomatoes, and cilantro; stir until well combined. Season with salt and pepper; serve topped with shrimp, if desired.

FARRO SALAD WITH BEETS, GREENS AND FETA

Farro Salad With Beets, Greens and Feta image

Farro is a sturdy grain that stands up well to formidable ingredients like beets, their greens and salty feta cheese. That hardiness and versatility, as well as its sweet, nutty flavor, have made farro a popular option for filling out a salad in order to create a main dish. If you're in doubt, sliced or shredded poached or roasted chicken would make a nice addition. Either way the farro absorbs color from the red beets, giving the dish a pinkish tint that only deepens as hours pass. (In fact, you can make the dish up to a day ahead. And it travels well, making it fine picnic fare.) Soak the grains for an hour before cooking, and be sure to cook until tender, or else the salad will be chewy.

Provided by Martha Rose Shulman

Categories weekday, main course, side dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 medium or 3 small beets (any color) with greens, the beets roasted, the greens stemmed and washed in two changes of water
1 cup farro, soaked for one hour in water to cover and drained
Salt, preferably kosher salt, to taste
2 tablespoons sherry vinegar
1 teaspoon balsamic vinegar
1 small garlic clove, minced or pureed
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil (may substitute 1 to 2 tablespoons walnut oil for 1 to 2 tablespoons olive oil)
1/2 cup broken walnut pieces
2 ounces feta or goat cheese, crumbled (more if desired for garnish)
1/4 cup chopped fresh herbs, such as parsley, tarragon, marjoram, chives, mint

Steps:

Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.
Bring the water back to a boil, and add the farro. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.
While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the farro. Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 13 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 141 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

Use fresh herbs: Fresh herbs will give your salad the best flavor. If you can, grow your herbs or buy them from a local farmer's market.
Chop the herbs finely: This will help the flavors to distribute evenly throughout the salad.
Use a variety of herbs: This will give your salad a more complex flavor. Some good combinations include parsley, basil, mint, chives, and cilantro.
Don't overdress the salad: A little bit of dressing goes a long way. You can always add more dressing if needed, but it's hard to remove it once it's been added.
Serve the salad immediately: Chopped herb salads are best when they're served fresh. The herbs will start to wilt if they sit for too long.

Conclusion:

A chopped herb salad is a refreshing and flavorful dish that's perfect for any occasion. It's easy to make, and it's a great way to use up fresh herbs. With a variety of herbs and dressings to choose from, there are endless possibilities for creating delicious chopped herb salads. So next time you're looking for a healthy and flavorful salad, give this recipe a try.