This hearty salad combines nutty farro and creamy white beans in a bright lemon vinaigrette.
- 1 pound farro
- 2 15.5-ounce cans cannellini beans, drained and rinsed
- 2 cloves garlic, minced
- 16 ounces spinach
- 1/2 cup plus 1 tablespoon extra virgin olive oil
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 cup crumbled feta
- 1 cup parsley, chopped
- salt and pepper to taste
In a large pot, bring 6 cups salted water to a boil. Add farro to water. Reduce to a simmer and cook, covered, until farro is tender but not mushy, about 30 minutes. Drain.
While farro is cooking, heat one tablespoon of olive oil over medium high heat. Add garlic and saute until golden, about 30 seconds. Add spinach and cook until wilted, about 3 minutes.
In a large bowl, combine farro and cannellini beans. Add spinach, garlic, and oil from the saute pan and stir to combine. Mix in feta.
In a small bowl, whisk together 1/2 cup olive oil, 1/4 cup lemon juice, and lemon zest.
Pour vinaigrette over farro. Toss to coat. Stir in parsley and season with salt and pepper to taste.