|2 servings||calories per servings 629|
Here at the PeachDish office, we know when a recipe is a home run when members of our team start bringing it for lunch, and this Faro has been spotted more than once recently at the PeachDish HQ! This dish combines toothesome, nutty farro with basil and mint for a fresh, herbaceous flavor. Kalamata olives and feta cheese infuse the farro with a salty, briny flavor and the tender marinated artichokes add delicious texture and flavor to the dish.
Please read entire recipe card before beginning.
Place a small-medium saucepot with a lid on medium heat, add canola oil, shallots and celery. Cook for 3-4 minutes, season with salt and pepper then add farro, bay leaf and 2 ½ cups water. Once this comes to a simmer, turn the heat down to low, cover and cook until all the liquid has been absorbed and the farro is tender.
While the farro is cooking cut the artichokes into quarters and set aside. Next, combine and roughly chop the parsley, mint and basil. Place the chopped herbs in a large mixing bowl.
In a small mixing bowl whisk the olive oil, vinegar and a pinch of salt and pepper together, set aside.
When the farro is cooked, remove from the heat, add the artichokes, stir to combine and cover with the lid. Let this sit for 4-5 minutes, remove the bay leaf, and place the farro/artichoke mixture in the bowl with the herbs. Add the dressing and olives to the bowl and mix thoroughly.
While still warm, divide the salad on two plates and top with the feta cheese. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...