This recipe is “Round 2” for the big batch of farro I made, the other half having bulked up my Farro with Italian Sausage, Green Olives and Broccoli. It worked out well to prepare 2 cups of the dry farro, which turned into almost 7 cups cooked!! As with the previous farro recipe, this salad would be just as good with rice, quinoa or any other hearty grain you have in the pantry. The canned tuna gives it great flavor and doubles up on the protein. I used chunk light in water, because that is what I had on-hand that night, but albacore, chunk white or any other would do just as well. I also decided to keep this salad thrifty and simple by just adding grape tomatoes and leftover green olives, but it would be wonderful with any other fresh veggies you have around the house. Sprinkle a little crumbled feta or goat cheese to give this salad an additional layer of flavor.
1 cup uncooked farro (about 3 1/2 cups cooked)
1-12 ounce can of tuna, drained
3 tablespoons extra virgin olive oil
4 tablespoons fresh lemon juice
1 teaspoon minced garlic (about 1 small clove)
1 teaspoon Dijon mustard
1/4 teaspoon crushed red chili flakes
1/4 teaspoon ground turmeric
1/2 teaspoon Kosher salt
1-2 cups grape tomatoes, chopped
1/2 cup green olives, chopped
1/4 cup parsley, roughly chopped
- Cook the farro according to package instructions. When tender, drain and rinse under cold water. Continue to let drain and set aside.
- To make the vinaigrette, combine the olive oil, lemon juice, garlic, Dijon mustard, turmeric, chili flakes, salt and pepper (I like to use a 2-cup measuring cup).
- Drain the tuna and set it aside.
- In a large bowl, combine the farro, tomatoes, olives, parsley and the vinaigrette, mixing well.
- Next, gently fold in the drained tuna.
- If you have the time, cover and chill for 30-60 minutes to give the flavors a chance to develop and mingle.
- Serve as is, or over a bed of your favorite salad greens.
Serves 2-4 as an entree
Serves 4-8 as a side dish