• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Farro with Cucumbers, Tomatoes, Mint and Feta

August 13, 2009 | Salads, Side Dishes, Special, Vegetables

Doesn’t this look fabulous? It’s a summer farro salad (remember farro, the ancient grain of the Gods?) based on a combination of flavors from the zucchini and feta salad I made last week and my classic tabbouleh recipe.Being able to substitute ingredients (farro instead of bulgur wheat) and combine new ingredients (adding feta to a classic tabbouleh) really makes cooking fun and tasty!

For me it all started with my tomato harvest. I think I’ve mentioned my garden on steroids several times this year – never in my life have I been so successful growing things! The tomatoes above are a one day harvest – I picked twice as many as this again today and am preparing to freeze some of them before they go bad.

Start by slicing a couple of large tomatoes in half horizontally to expose the seeds…

…then use your finger to scoop out the seeds and toss them.

After peeling a large cucumber, cut it in half lengthwise, then use a spoon to scoop out the seeds (also trash those).

Dice up the tomatoes and cucumbers…

…and grab a good handful each of parsley and mint.

Mince the herbs nice and fine with a good chef’s knife……and zest and juice a lemon.

Crumble or cut into a small dice a nice wedge of feta cheese.

Farro takes awhile to cook, so the last time I made a huge batch of it and froze it in 2 cup containers in the fridge. Mix everything together in a large bowl and toss to combine.

Finish your dish off with a high quality extra virgin olive oil and salt and pepper to taste. I may have mentioned before that I belong to the Olive Oil of the Month club, so I get artisinal oil from Italy shipped to me each month – can’t beat it!

Farro with Cucumbers, Tomatoes, Mint and Feta
Serves 6

This dish makes a great salad or side dish, but is also hearty enough for a vegetarian main course thanks to the farro and cheese.

2 cups tomatoes, diced
2 cups cucumber, diced
2 cups farro, cooked and cooled
1 lemon, zested and juiced
2 tablespoons parsley, minced
2 tablespoons mint, minced
3 ounces feta cheese, crumbled
extra virgin olive oil, to taste
salt and pepper, to taste

Combine tomatoes, cucumber, farro, lemon zest and juice, parsley, mint and feta in a large bowl. Mix well then add olive oil, salt and pepper to taste.

Comments

One Response | TrackBack URL | Comments Feed

  1. cucumber salad is great in taste.when i saw this in your site its looks great . i hope in taste is also good. try one of my recipes.

    Reply

Leave a Reply



About Michele



Restaurant Reviews

  • 12 manhattan new york the modern moma brie souffle
  • fish tacos
  • potager-denver
  • linger denver scallops with melon and house made salumi
  • dining out tip
  • squeaky bean denver salmon with radishes 1
  • opus restaurant denver

My Cookbooks

TASTING_COLORADO_FRONTCOVER Taste_of_Washington_FRONTCOVER

Ingredient Search

almonds apples arugula Asian asparagus avocado bacon baking balsamic barbecue basil beans beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate cilantro coconut cookbook cookies Cooking Matters Colorado corn couscous cranberries CSA cucumber curry dips eggplant eggs fennel feta cheese fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb lasagna leeks leftovers lemon lime meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting salmon sausage Share Our Strength shrimp soy spaghetti Spanish spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini

About Michele: Profile in Colorado Homes & Lifestyle Magazine

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

Sponsor


DoorToDoorLogo_LARGE1-300x200
Click on the Door to Door Organics logo above to sign up for delivery and receive 10% off your first order!

Help End Hunger




Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



MyFreeCopyright.com Registered & Protected



Archives