Farro Salad

Helen first encountered this ancient grain in Italy a few years ago, but it’s cropping up on American menus and can be found in health- or specialty-food stores. Many say it’s the same as spelt, though they’re in fact different grains – farro is nuttier and more flavorful. Add it to salads or try it instead of rice or in your next stew. Helen cooks a batch and keeps it handy at home and on the boat. Cook farro as you would dried beans, with an overnight soak, then a 15- to 20-minute boil (until tender).


3 cups cooked farro (substitute with barley or spelt)
4 to 5 sun- or oven-dried tomatoes, roughly chopped
1/3 cup crumbled feta cheese
6 to 8 basil leaves, roughly chopped
2 to 3 scallions, finely chopped
1/4 cup olive oil
1 tablespoon red-wine or balsamic vinegar


In a medium bowl or zip-top bag, combine ingredients until well mixed.

Cooking & Recipes


6 servings

Preparation Method

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