1 jar marinated artichokes, chopped and liquid reserved
8-12 grape tomatoes, quartered
1/8 c diced onion
Two small English cucumbers, diced
1/4 to 1/2 c crumbled feta cheese
1-2 Tbsp balsamic vinegar
1 tsp garlic garlic or 1 cloves, crushed
1 Tbsp olive oil
Pepper, to taste
Instructions
In a medium saucepan, mix farro, water and
bouillon and bring to a boil over high heat.
Reduce heat to medium low and simmer 25 minutes.
Drain if necessary and place in medium bowl
To the liquid in the glass artichoke jar, add 1
Tbsp of the balsamic vinegar, the olive oil and
garlic. Wait a few minutes for the dried garlic
to rehydrate. Shake and taste, adding more
balsamic if desired. Mix liquid with farro in
bowl and throughly incorporate.
Add the vegetables to the farro mixture and mix
thoroughly. Add feta cheese and pepper to taste.
Can serve warm or salad is also delicious served
cold.
Originally Submitted
1/19/2022
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