A plate of this salad is usually served alongside meals. It is cooked and served as an accompaniment to a meal (or sometimes as the meal itself). This salad is a mixture of garlic, olive vinegar, oregano, oil and some spices.
Ingredients
for seasonings (approx. 3/4 cup):
- 2 to 3 cloves of garlic
- 1/4 cup red wine vinegar
- 1 tbsp dried oregano
- 1 tsp. coarse salt
- 1/2 teaspoon dijon mustard
- freshly ground black pepper
- 1/2 cup extra virgin olive oil
salad (approx. 7 cups):
- 1/2 cup farro (half pearls or pearls are fine; cooking times will vary)
- 1 teaspoon kosher salt, add more as needed
- 2 medium bell peppers
- 2 large or 4 small stems of celery
- 1/2 medium English cucumber
- 1/2 small red onion
- 8 small pickled peppers
- 6 oz feta cheese, cut into 1/2-inch cubes (approx. 1 1/2 cup)
- 1 (approx. 15 ounces) canned chickpeas
- step 1: to make balsamic vinegar: chop 2 large or 3 small garlic cloves and place them in a large bowl. add 1/4 cup red wine vinegar, 1 tablespoon dried oregano, 1 teaspoon coarse salt, 1/2 teaspoon dijon mustard, and a few ground black peppers, and stir well. while stirring, slowly drizzle into 1/2 cup extra virgin olive oil and continue stirring until emulsified. pour half into an airtight container and transfer to the refrigerator. set aside the bowl and the remaining balsamic vinegar.
- step 2: to make a salad: place 1/2 cup faro in a fine mesh filter, rinse with cold water and set aside to drain. bring 6 cups of water to a boil in a medium-sized saucepan over medium or high heat. add the farro and 1 teaspoon of coarse salt. cook until farrow is tender, but with a slight chew in the middle, and cook the pearls for 10 to 15 minutes and a half pearls for 25 to 30 minutes. drain and return to the pan to cool.
- step 3: prepare the following ingredients and add each ingredient to a bowl of balsamic vinegar when finished: core, seeds, and diced 2 bell peppers (about 2 cups). dice 2 large or 4 small celery stems (about 1 cup). dice 1/2 English cucumber (about 1 cup). cut 1/2 small red onion into half-moon shapes. slice 8 small peppers (about 1/4 cup). if desired, cut the 6 oz feta cheese into 1/2-inch cubes. drain and rinse the canned chickpeas.
- step 4: add farro to a balsamic vinegar bowl and stir well. season and flavor with more salt as needed (possibly about 1/2 teaspoon). if the salad is completely dry, drizzle with a little reserved balsamic vinegar. close the lid and store it in the refrigerator.
- step 5: pit 1/2 head of cabbage lettuce and cut it into thin strips (pack of 4 cups). pit 1 head of chicory and cut it into thin strips (3 cups). transfer both to a large, sealed container, stir and mix, then refrigerate.
- step 6: when ready to eat, stir an equal amount of the chickpea mixture and lettuce mixture together (pour 1 cup for each). drizzle with retained spices if desired.
recipe notes
storage: chickpea mixtures, condiments, and vegetables can be refrigerated separately for up to 5 days.
Tags
Salad