Farro Salad with Green Beans and Herbs

8 servings

4 cups water
10 ounces farro (about 1 1/2 cups)
2 teaspoons salt, plus more to taste
3/4 pound green beans, blanched and cut into 1” pieces
2 green onions, green parts only, sliced thinly
4 oz feta cheese, crumbled
2 Tablespoons fresh oregano, snipped
2 Tablespoons fresh parsley, snipped
1 lemon, zest and juice
2-3 Tablespoons extra-virgin olive oil
Freshly ground black pepper

Process

Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.

Add the beans, onions, feta and herbs to farro and toss to combine.

In a medium bowl, whisk together the lemon juice, zest and oil. Season with salt and pepper and add the vinaigrette to the salad and toss to coat.

The salad can be refrigerated overnight. Bring to room temperature before serving.

To download this recipe click here