Thursday, March 29, 2012

Farro Buttermilk Salad

My obsession with farro continues … it really has the best nutty flavor and chewy texture with a nice bite. The lovely and talented jewelry designer, Courtney Fischer, came for an afternoon visit last week and I made this hearty salad as a little munchable to enjoy with our sunny afternoon cocktails. Sometimes you have to indulge yourself a bit … and this salad provided a nice healthy balance. I discovered it over at 101 Cookbooks — a great source for all things grainy, delicious and healthful by food blogger Heidi Swanson. Heidi mentions that the dressing will appear quite thin — it does — but not to worry as it absorbs beautifully into the grains and coats everything in yummy buttermilky-ness.

Buttermilk Farro Salad
Adapted from 101 Cookbooks
Serves 4

1 medium cloves garlic, minced
1/2 teaspoon fine grain sea salt
1/2 cup buttermilk
2 Tablespoons good-quality white wine vinegar
2 Tablespoons cup extra virgin olive oil
2 Tablespoons chopped dill
1/4 cup chopped chives
1 teaspoons chopped thyme

3-4 small radishes, sliced paper thin
2 small zucchini, sliced paper thin
1/2 medium head of fennel, trimmed and sliced paper thin

2 cups cooked farro, cooled to room temp
chopped chives for garnish

Combine the garlic and salt on a cutting board. Mash into a paste using the flat side of your knife. Place in a medium bowl or jar, then add the buttermilk and vinegar. Whisk together or shake to combine and let sit for 5 minutes or so. Gradually whisk in the olive oil, then stir in the herbs.

In a large bowl gently toss the radishes, zucchini, and fennel with the farro grains. Add 1 cup of the dressing and toss again. Let sit for ten minutes, taste, and adjust with more dressing, if needed, and salt to taste. Serve sprinkled with chives.


  1. Beautiful photo! I think I need to try farro. And fennel for that matter.

    1. Thanks, Megan! Farro and fennel were both new to me in the last year or so and I love both!