Farro Salad with Swiss Chard, Olives, and Garlic (Vegan)

 

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!

 

 

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Farro Salad with Swiss Chard, Olives, and Garlic (Vegan) BigOven - Save recipe or add to grocery list Yum
Course Main Dish, side
Cuisine New American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish, side
Cuisine New American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Cook the farro according to package instructions. When done cooking drain.
  2. Prepare carrots, chard stems and garlic. Separate chard leaves.
  3. Take chard leaves and put into a pot or pan with 1/4 cup water and steam covered for 2-3 minutes to cook. Once done, remove from heat and allow to cool.
  4. In the same cooking vessel, add some olive oil, crushed garlic and saute carrot and chard stems (~5-7 minutes.) Season with salt and pepper.
  5. Toss the farro, chopped chard leaves, chard stems, and carrots together in a big bowl.
  6. Drizzle with 1-2 tablespoons red wine vinegar and 1-2 tablespoons olive oil. Crack some black pepper and add in olives (and feta if using). Eat like a shark!
Recipe Notes

(be careful not to overcook farro, mushy farro is no bueno!!)

 

Yo! I'm Pat. I have the appetite of a shark. And with that, I strive daily to improve my skills and satisfy it with tasty food. My site is focused on Japanese cuisine, hydroponic gardening, and points travel. First time here? Learn more about me.

If you like Japanese food and want to learn how to make it, I'm in the process of developing an online course with a planned launch date of December 1, 2017. For details, read what I have planned!!

   

8 thoughts on “Farro Salad with Swiss Chard, Olives, and Garlic (Vegan)

  • November 8, 2016 at 3:49 pm
    Permalink

    Great salad with healthy ingredients. Thanks for sharing!

    Reply
  • November 1, 2016 at 9:50 pm
    Permalink

    You made this pretty easily ( I like easy) is there any substitute for the Swiss chard or will substituting it mess up the recipe

    Reply
    • November 2, 2016 at 6:08 am
      Permalink

      Hi Jiselle, you could easily substitute any chard or radish greens since they have similar flavors. Radish greens have thick stems to provide that crunchy texture like chard. Spinach would work also.

      I could see this being eaten with arugula but that would just make it a very different salad 😀 hope this helps and let me know if you try it out!

      Reply
  • November 1, 2016 at 2:08 pm
    Permalink

    Wow this looks great! I always hated olives up until recently, so I am always intrigued by different recipes involving.

    Reply
    • November 1, 2016 at 2:18 pm
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      Yes it was!! How about olive oil?

      Reply

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