Farro is the term used for the three ancient wheat grains that have been around for thousands of years: einkorn, emmer, or spelt. In the United States and Europe, farro typically denotes the emmer varietal. They are similar to wheat berries in that they are the whole, three-part grains. However, farro comes from wheat varieties commonly grown in the warmer climates of Northern and Central Italy, whereas wheat berries are harvested from cold-weather wheat.
THE PROS OF USING FARRO
I am often asked what grain it is when I serve farro. If you’re ready to break free from the ol’ rice or quinoa routine, you will certainly be rewarded with this wonderfully-nutritious grain. It’s rich in fiber, protein, zinc, magnesium, and B3 (niacin), for example.
In addition, it’s fabulously versatile so you can serve it as a rice substitute or add it to soups and wraps. But, one of my favorite ways to use it is in salads. It makes the salad a more filling meal, as a result. Even better, the grains soak up the fresh homemade dressing that we made with our certified organic Udo's Oil omegas, for your essential omega-3 and omega-6 oils. È perfetto!
For more information on our award-winning Udo's Oil 3·6·9 Blend and why we created it, go here.
So, since sharing is caring, I share with you my Farro Summer Salad with Arugula, Cherry Tomatoes, Cucumbers, and Mixed Olives. Would love to know how you like it, so please leave a comment below!
FARRO SUMMER SALAD WITH ARUGULA, CHERRY TOMATOES, CUCUMBERS, AND MIXED OLIVES
- 2½ cups cooked farro
- 1 pint cherry tomatoes, halved
- ½ English cucumber, quartered length-wise and cut into ¼ inch-thick pieces
- 1 cup mixed olives
- 1 5oz. package arugula, or about 6 loosely packed cups
- ½ red onion chopped, or 6 red pearl onions cut into thin rounds
FOR THE DRESSING:
- ¼ cup Udo’s Oil 3·6·9 Blend
- ½ teaspoon dried Italian herbs
- 1 tablespoon red or white wine vinegar
- Juice of one lemon, about 1 tablespoon
- Sea salt and freshly ground pepper, to taste
- Pinch of red chili pepper flakes (optional)
- Cook farro as directed on the packaging to get 2½ cups of cooked farro, making sure not to overwater as this will lead to a sticky/ mushy consistency. Set aside and let it fully cool to room temperature;
- In a small bowl or jar, whisk together the oil, lemon juice, vinegar, herbs, salt and pepper;
- In a medium bowl, toss the farro, cherry tomatoes, cucumber, olives, and onion. Drizzle the dressing over the salad, and toss well;
- Carefully fold in the arugula and transfer to individual plates. Serve immediately.