This Farro Salad with Rapini and Tomatoes is hearty and refreshing. It travels well and is very flexible in terms of what ingredients you sub in and out. And it makes a great meal in and of itself. I love the texture of the farro in salad. It has a bit of a chew to it, and it holds up well to dressing for a long time without losing its shape and bite. It’s also an Italian grain so it’s great against the more bitter Italian rapini. Add sweet summer tomatoes and salty capers and green olives and the flavor starts getting nice and round. Finally, some cool creamy cheese melds this Farro Salad with Rapini and Tomatoes into a picnic masterpiece. Sometimes I even add some cannellini beans and call it dinner. In this case, Farro Salad with Rapini and Tomatoes was just one of three amazing salads on my 4th of July Picnic Spectacular! Either way, you’re going to love this Farro Salad with Rapini and Tomatoes in all it’s Summer glory.
- 1 cup farro (if you can’t find it, try wheat berries or bulgar wheat)
- 4+ ounces ricotta salata, queso fresco, cotija or manouri; crumbled
- 1 bunch rapini; blanched (anything in the broccoli family is great)
- 2 tablespoons fresh mint chopped
- 2 tablespoons fresh dill chopped
- ¼ cup capers
- ¼ cup bright green olives; pitted and chopped
- 1 cup yellow pear tomatoes; halved
- 2 tablespoons olive oil
- zest of one lemon
- salt and pepper to taste
- Bring 1 cup farro and 2 ½ cups water to a boil. Reduce to low and cover. Cook for 15-25 minutes. Check it after 15 because the farro should be a little firm. The farro can be made a day ahead and stored in the fridge.
- Chop the rapini into small pieces.
- Bring salty water to a boil and blanch the rapini for 2 minutes then move to an ice bath.
- Dry well.
A salad spinner is great here. - Mix gently all the ingredients in a large picnic container (or bowl).
- Using this recipe for a weeknight meal? Add chickpeas or cannellini beans.
