FARRO SALAD WITH PICKLED ONION, PISTACHIOS, AND ZA’ATAR VINAIGRETTE

Not sure if there is a person out there who can’t get down with a farro salad. I have made them a million different ways from PACKED with ingredients like my *very ancient* (but still yummy) recipe FARRO SALAD WITH SHAVED BRUSSELS SPROUTS, PEPITAS, & FETA to this slightly more simple one. The thing I like most about farro salads is, if I have the farro, the rest of the ingredients sort of fall into line… whatever they may be. Also, it’s super filling, yet light, and always impresses a crowd. Which, by the way, is the amount of people this recipe feeds: A CROWD. The only extra step with this one is the quick pickled onions. But I swear they’re quick and I swear they’re worth it. Not to mention you will have 1/3 of your dressing done and done!


You will need:

Za’atar Vinaigrette:
1/4 cup good olive oil
1/2 cup reserved pickling liquid from onions (more to taste possibly)
1/2 Tbs za’atar seasoning (can be found in most stores these days, I got this batch at Wholefoods)
Salt
Pepper

Faro Salad:
1 lb package of farro (cooked until aldente in salt water then drained)
1/2 cup quick pickled onions (recipe to follow)
2 15.5 oz cans of garbanzo beans (drained)
1 cucumber (diced- I use hothouse/seedless)
1 heaping cup of toasted pistachios (roughly chopped)
2 Tbs fresh mint (chopped)
2 Tbs fresh parsley (chopped)

Quick Pickled Onions:
1/2 of a large onion thinly sliced (red, yellow, or white onions work)
1 cup red wine vinegar
2 Tbs honey
1/2 Tbs salt

Heat vinegar, honey, and salt in a small sauce pan over medium-high heat until honey and salt are dissolved. Place onions in a bowl and pour hot liquid over them. Let sit in the fridge until ready to use… they can be ready as soon as 5 min, but will keep in the fridge for days. (Remember not to toss your liquid… you will use it in your dressing).

For your salad: Start by making your dressing in the bottom of your bowl- save yourself the extra dish to clean. I use my biggest salad bowl and at the bottom combine all the dressing ingredients- olive oil, pickling liquid, za’atar, a couple dashes of salt and pepper. stir to combine. Done!

Next throw in the rest of the salad ingredients (farro through parsley). Toss to combine and taste, adding more salt or pickling liquid if needed (the farro will soak it all up so don’t be afraid to add more). Enjoy!