Irresistible Vegan Farro Salad: Swiss Chard, Olives, and Garlic Delight

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)

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• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 2 people 1x
• Category: Main Dish, side
• Cuisine: New American

Ingredients

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• 1 cup farro ((uncooked))
• 1 bunch Swiss chard (stems separated and chopped into 1/4in., leaves roughly chopped)
• 1/2 cup carrot (peeled and chopped into 1/4in. pieces)
• 2 Tbsp olive oil (+ more for serving)
• 2 Tbsp garlic (crushed)
• 1 Tbsp red wine vinegar (use 1–2 Tbsp to taste; alternatively use Sherry vinegar!)
• Freshly ground Pepper (to taste)
• black olives (to taste, i used kalamata)

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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!

Notes

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