Inspired by the salad ingredients on our recent Italy trip, this was a fast favorite and I’m so glad I wrote down the recipe as I went. Fennel and farro are a common combination in Italian cooking, and when creating a salad, the additional options are endless. While farro has a really great texture, it’s not always easy to find. If you can’t find farro or don’t eat wheat, feel free to use quinoa or any other grain that you have on hand.
This salad is great to bring along to a summer potluck or bbq because it’s delicious either cold or room temperature, travels well and doesn’t wilt or spoil quickly. Don’t worry too much about accurately measuring the salad ingredients. I have doubled, halved and estimated many of them and it all works out.
Salad Ingredients
2 cups cooked farro (love the texture bear but you can sub quinoa for gf or another grain you have on hand)
1 cup chopped fennel
1 cup chopped celery
1 cup slides tomato
1/2 cup halved castelvetrano olives
1/2 cup golden raisins
Dressing Ingredients
1 small shallot chopped
2 tbsp Dijon
1/4 olive oil
3 tbsp red wine vinegar
Juice of 1 lemon
Salt, pepper
Instructions
Cook your farro according to the directions on the package. In a large bowl or container, add your salad ingredients. Combine your dressing ingredients and shake vigorously in a lidded jar or whisk together with a fork. Add dressing to salad and stir to combine everything.
