Rainbow Farro Salad

This colorful salad is beautiful to look at and is a great way to “eat the rainbow”. A perfect and healthy side dish for you Memorial Day BBQ or picnic!

Any grain can be used but I wanted to give farro a try. If you can't find any, you could substitute bulgur, wheatberries, barley, quinoa, brown rice, or even orzo pasta – you'll need about 3 ½ to 4 cups (cooked).

Serves 4-6

For the salad:

• 8 oz. farro, uncooked = 225 g de farro (ou Ebly)
• 1 small red onion, diced = 1 petit oignon violet, coupé en petits carrés
• 1 small red bell pepper, diced = 1 poivron rouge, coupé en petits carrés
• 1 small yellow bell pepper, diced = 1 poivron jaune, coupé en petits carrés
• 10-15 Kalamata olives, quartered = 10-15 olives Kalamata, coupées en 4
• 4 oz. baby spinach, chopped = 110 g de jeunes pousses d'épinards fraiches, émincées
• A few leaves of fresh mint, chopped = quelles feuilles de menthe fraiche, émincées
• ¼ cup crumbled feta = 60 g de feta émiettée

For the lemon-anchovy vinaigrette:

• 2 teaspoons Dijon mustard = 2 cuillères à café de moutarde forte
• 1 teaspoon anchovy paste = 1 cuillère à café de pâte d'anchois ou pissalat
• 1 garlic clove, minced = 1 gousse dail, émincée
• 4 tablespoons lemon juice = 4 cuillères à soupe de jus de citron
• ¼ cup olive oil = 60 ml d'huile d'olive
• Freshly ground pepper, to taste = poivre fraichement moulu

Bring 2 ¼ cups water and farro to a boil in a medium saucepan. Reduce heat to low, cover and simmer about 30-35 minutes, until all water is absorbed and grains become tender. Remove from heat, fluff with a fork, mist a little olive oil and stir to prevent sticking. Transfer to a bowl and chill for 1-2 hours.

Meanwhile, make the vinaigrette by whisking together all the ingredients.

Remove farro from fridge and add about half the vinaigrette. Stir well. Add red onion, bell peppers, olives, baby spinach, mint and feta. Stir together, and pour remaining dressing. Toss well and serve. Enjoy!