A Mediterranean inspired grain salad that stock full of juicy cherry tomatoes, tangy olives, and sharp blue cheese, and dressed in a light balsamic vinaigrette. This farro and quinoa salad is reminiscent of a farro salad I noshed on one snowy, April day at the Audubon Cafe in Boston. Homemade variants of that salad have been gracing my lunches ever since. The recipe I am sharing below is the latest version. I cook up a pot of grains at the beginning of the week, store it in the back of the fridge, and pull out a portion each day to dress fresh for that day’s lunch. Yum.
- 1 cup Farro
- 1 cup Quinoa
- 4 cups Water
- 1/4 cup chopped fresh Cilantro
- 1 pint Cherry Tomatoes sliced into halves
- 1 cup Kalamata Olives
- 8 oz of diced Blue Cheese
- 1/4 cup Olive Oil
- 1/4 cup Balsamic Vinegar
- Cook the farro and quinoa:
- Bring the 4 cups of water to a boil, and then add the farro.
- Allow the farro to cook for 10 minutes before adding the quinoa.
- Continue to cook the grains for another 15 minutes, or until the water has been absorbed and the grains are fully cooked.
- Stick the grains in the refrigerator for a couple of hours. You want the grains to be fully cooled before assembling the salad.
- In a large bowl toss together the cooled grains, tomatoes, blue cheese, olives, and cilantro.
- Drizzle the olive oil and balsamic vinegar over top.
- Season with salt, and continue to toss the salad until the vinaigrette and seasoning have been fully incorporated.