Farro Salad with Swiss Chard, Olives, and Garlic (Vegan)
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 people 1x
- Category: Main Dish, side
- Cuisine: New American
Ingredients
Scale
- 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)
Instructions
- Cook the farro according to package instructions. When done cooking drain.
- Prepare carrots, chard stems and garlic. Separate chard leaves.
- 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.
- 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.
- Toss the farro, chopped chard leaves, chard stems, and carrots together in a big bowl.
- 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!!)