Charlie Bird's Farro Salad by Barefoot Contessa
This vibrant and fresh farro salad combines perfectly cooked pearled farro with juicy cherry tomatoes, fragrant herbs, and creamy feta for a light yet satisfying meal that’s quick to prepare and bursting with flavor.
Ingredients
Main ingredients
- 1 cup farro pearled kind
- 4 cups water for pressure cooker hydration
- 1/4 cup olive oil extra virgin if possible
- 2 tablespoons red wine vinegar sharp and tangy
- 1 cup cherry tomatoes halved
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/2 cup crumbled feta cheese
- to taste salt and freshly ground black pepper
Instructions
Instructions
- First off, rinse the farro under cold water until the water runs clear to remove any dust and grit.
- Add the farro and 4 cups of water to your pressure cooker along with a pinch of salt for seasoning.
- Seal the lid tightly and set your pressure cooker to high. Watch for the valve hiss as it builds pressure.
- Once you hear the hiss, cook the farro for about 15 minutes under pressure.
- After 15 minutes, carefully do a quick release to release the steam and allow the float valve to drop.
- Open the lid and check the farro with a fork; it should be tender with a slight chew.
- Transfer the farro to a large bowl to cool. Whisk together olive oil and red wine vinegar until well combined.
- Add cooled farro, cherry tomatoes, parsley, and mint to the bowl. Toss gently.
- Season with salt and freshly ground black pepper to taste, top with crumbled feta cheese, and serve.
Notes
This farro salad is best served fresh but flavors meld beautifully after resting in the fridge for a few hours. Store leftovers in an airtight container for up to three days. Avoid freezing to keep herbs and tomatoes fresh.