Greek-ish Grain Salad
This recipe is a part of Carla Lalli Music’s Week of Dinners. You can find all the recipes here.
I love grain salads, and I love Greek salad, and there’s not much in this world that isn’t improved by a few slabs of feta cheese. Given all that, I’m not sure why it took me so long to put them all together. This is the big salad of my dreams.
– Carla Lalli Music, Author of Where Cooking Begins
Serves4 to 6
- 2 tablespoons
kosher salt, plus more for seasoning
- 1 cup
farro, soaked overnight in water if possible
- 2 bunches
scallions, trimmed, sliced into thin rounds
fresh red medium-spicy chile, such as Fresno, thinly sliced into rounds
- 1/4 cup
red wine vinegar
oil-packed anchovy fillets, finely chopped
English hothouse cucumber, roughly chopped
- 4 ounces
black Cerignola olives, smashed, pits removed
- 1/3 cup
extra-virgin olive oil
- 6 ounces
feta cheese, cut into 1/2-inch-thick slabs
Freshly ground pepper
romaine heart, leaves cut crosswise into strips
- 1 cup
fresh mint leaves
Bring 4 quarts water to a boil over high heat and add 2 tablespoons salt. Add farro, reduce heat to a brisk simmer, and cook until al dente, 20 minutes if soaked, 30 minutes if unsoaked. Drain farro and spread out on a small rimmed baking sheet or platter to cool. Meanwhile, in a large bowl, combine scallions, chile, and vinegar and season with a 4-finger pinch of salt. Stir to combine and let sit 10 minutes for flavors to meld.
Add farro to bowl with the scallion mixture, along with anchovies, cucumber, and olives. Toss to coat, then add olive oil and feta and gently fold together. Taste and season with salt and pepper. Just before serving, add romaine and mint and toss gently to combine.
Reprinted from Where Cooking Begins: Uncomplicated Recipes To Make You a Great Cook. Copyright © 2019 by Carla Lalli Music. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.