Farro Salad with Swiss Chard, Olives, and Garlic (Vegan)
This farro salad is quick and wholesome, with swiss chard, olives, garlic, carrots and olive oil.
Farro is type of grain, similar to rye berries or wheat berries, but with a very neutral taste and chewy texture.
I like how the grains are large and eating a bowl of it can easily fill you up. (In contrast to quinoa, which is quite messy and doesn’t leave me feeling full.)
Swiss chard (rainbow) is a colorful leafy vegetable similar to spinach in terms of flavor, but maybe a little more delicate.
The original recipe includes feta cheese but didn’t have any on hand. So thought I would give this a try without it, essentially making it vegan and vegetarian! So two wins there!
The longest part is cooking the farro!
I’ve made this several times before and it’s always been a winner.
Vinegar, garlic, olives and pepper are the prominent flavors in this salad.
If you don’t like vinegar I suppose you could get away with using some kind of citrus like lemon or lime, but you definitely need some acid in there to make the flavors pop!
The red wine vinegar could also be substituted with white wine, apple cider or even coconut vinegar. (I think red wine and sherry are my favorites!)
This salad comes together in less than 30 minutes – Start to finish.
So if you’re short on time, this is an easy one to make.
I always double it, because the portions are really only enough for two people and I always want more after it’s all gone!!
thank you for reading!
In case you missed them, here are some of my other farro recipes!
- Warm Farro Salad with Butternut Squash and Radicchio
- Warm Farro with Buttered Onions, Cranberries, and Pecans
- Farroto with Asparagus, Peas, and Fresh Herbs
- Warm Farro Salad with Easter Egg Radishes and Broccoli
- Warm Farro Salad with Fresh Herbs, Goat Cheese and Dried Cherries
- Warm Farro Salad with Arugula, Fennel, Olives, and Prosciutto
- Farro Salad with Swiss Chard, Olives, and Garlic (Vegan)
- Charlie Bird’s Farro Salad version 1.0