Farro Salad with Red Grapes, Pistachios, Feta Cheese, and Red Wine Vinaigrette
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PortionsChef Rebecca Peizer from The Culinary Institute of America shows us how to make Farro Salad with Red Grapes, Pistachios, and Feta Cheese dressed with a classic Red Wine Vinaigrette. The nutty whole grains and savory feta cheese, combined with fresh grapes, make this dish a satisfying meal. This salad is great served on its own or paired with a sandwich or an entrée.
Ingredients
1 cup Farro, dry
2½ cups Red and green California grapes, halved
¾ cup Pistachios, toasted, chopped
½ cup Mint, chiffonade
½ cup Parsley, chopped
2 cups Arugula, baby
to taste Salt
to taste Black pepper, ground
1 cup Feta cheese, crumbled
- VINAIGRETTE
½ cup Red wine vinegar
2 Tbsp Dijon mustard
1 Tbsp Honey
to taste Salt
to taste Black pepper, ground
1½ cups Extra virgin olive oil
Directions
- Rinse the farro. In a medium saucepot, heat the farro and water until boiling. Turn down to a simmer and cook for 45 min-1 hour, until tender. Season water with salt about ½ way through cooking if desired. Drain farro, and set aside to cool.
- For the Vinaigrette: Place all vinaigrette ingredients in a bowl except for the olive oil. Mix with a whisk to combine. Drizzle in the olive oil slowly, whisking constantly, to form an emulsified vinaigrette. Season to taste and set aside.
- In a large bowl, combine all ingredients for the salad except for the feta cheese. Season with salt and pepper.
- Mix in the vinaigrette. When combined, add the cheese and toss gently.
- Serve chilled or room temperature.
