GRAIN SALAD WITH OLIVES AND WHOLE-LEMON VINAIGRETTE
Steps:
- Cook farro in a large wide pot over medium heat, stirring often, until golden brown and toasted (it should start to smell like popcorn), about 4 minutes. Remove pot from heat and pour in cold water to cover grains by 1"; throw in a generous amount of salt (a healthy handful should do it). Set pot over medium-high heat and bring water to a boil. Reduce heat and simmer, skimming surface occasionally of any foam that may rise to the top, until grains are tender but still have some bite, 25-35 minutes. Drain and transfer farro to a large bowl.
- Meanwhile, using the side of a chef's knife, coarsely crush olives to break them up into large craggy pieces; discard pits. Place in a large bowl and add chopped lemon and shallots. Toss to combine; season with salt and pepper. Let mixture sit 5 minutes to allow shallots to slightly pickle and flavors to meld.
- Heat oil in a small saucepan over medium. Add olive mixture and cook, swirling occasionally, until ingredients are warmed through and shallots are slightly softened, about 4 minutes. Scrape vinaigrette into bowl with farro and toss to combine. Taste grain salad and season with salt, pepper, and a little lemon juice if you want.
- Just before you're ready to eat, fold herbs into salad.
- Do Ahead
- Grains can be cooked 1 day ahead; let cool, then cover and chill. Salad (without herbs) can be made 6 hours ahead; cover and chill.
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Irfan ali Talpur
[email protected]I love the simplicity of this salad. It's a great way to showcase the flavors of the fresh ingredients.
Parvez UDDIN
[email protected]This is a great recipe if you're looking for a healthy and delicious salad.
Mohon islam Hridoy
[email protected]I followed the recipe exactly and the salad turned out great. I will definitely be making it again.
Nasir Uddin
[email protected]This salad is a bit bland for my taste. I think it would be better with a more flavorful dressing.
Mya Borneman
[email protected]I'm not a huge fan of lemon vinaigrette, but I really liked it in this salad. It was the perfect amount of tanginess.
Md Simol
[email protected]This salad is a great way to use up leftover grains and vegetables.
Khiyam Qurashi
[email protected]I love the combination of grains and olives in this salad. It's a really unique and flavorful dish.
Bilal Kamboh
[email protected]This salad is so refreshing and light. It's the perfect meal for a hot summer day.
Rita Puri
[email protected]I've made this salad a few times and it's always a success. It's a great recipe to have on hand for when you need a quick and easy meal.
Azi Francis
[email protected]This is the perfect salad to take to a picnic or barbecue.
Betha phiri
[email protected]I'm not a vegetarian, but I love this salad. It's so flavorful and satisfying.
Abir Ridwan
[email protected]This salad is a great way to get your daily dose of whole grains.
Justin Kaunda
[email protected]I love the simplicity of this salad. It's just a few ingredients, but they all come together to create a really delicious dish.
Zohaib Bhaan
[email protected]This salad is so easy to make and it's always a hit at potlucks.
Tk 21savage
[email protected]I'm not a big fan of olives, but I still really enjoyed this salad. The lemon vinaigrette is so good that it makes the olives taste amazing.
Khaleda Neloufa
[email protected]This salad is a great way to use up leftover grains. I usually make a big batch of quinoa or rice on the weekend and then use it to make this salad during the week.
Patience Majente
[email protected]I love the addition of olives and lemon to this salad. It gives it a really bright and flavorful taste.
Addie
[email protected]This is one of my favorite grain salads. It's easy to make and always a crowd-pleaser.
Fungai Mpofu
[email protected]I made this salad for a party and it was a hit! Everyone loved the unique flavor of the lemon vinaigrette.
Tau Maruariki
[email protected]This grain salad is a delicious and refreshing dish. The combination of grains, olives, and lemon vinaigrette is perfect for a summer meal.