Farro Salad

From Amy Copperman


  • 1 c. farro, rinsed
  • 3 c. water, plus more if needed
  • 1 lb. green beans, trimmed
  • 1 garlic clove, minced
  • 2 T. red wine vinegar
  • juice and zest of one lemon
  • 1/4 c. extra virgin olive oil
  • 6 oz. feta, crumbled
  • 1/2 small red onion, finely diced
  • 1/2 c. mint leaves, packed, roughly chopped
  • kosher salt and black pepper to taste


  1. Place farro and water into a saucepan and bring to a boil. Lower to a simmer and cook until water is absorbed and farro is tender, about 30 minutes. Add more water if needed to finish cooking the farro.
  2. While farro is cooking, bring a pot of salted water to a boil. Add green beans and blanch until tender but not mushy, about 3-4 minutes. Drain under cold water and cut beans into bite size pieces.
  3. In a large bowl, place beans, garlic, vinegar, lemon, olive oil, feta and onion. When farro is cooked but still warm, add farro to bowl and toss to combine. Then add mint, taste for seasoning, and add salt and pepper.
  4. Serve immediately, or can be served chilled.