Warm Farro Salad with Zucchini, Feta and Mint

Servings 4
Author Ming Tsai


  • 1/2 cup farro
  • 2 zucchini, halved and quartered 
  • 2 cloves of garlic, minced
  • Extra virgin olive oil to cook
  • 8-10 mint leaves, chiffonade saving a few pieces for garnish
  • 1/4 cup crumbed feta
  • juice and zest from 1 lemon  


  • In a sauce pan, combine farro with 1 cup water. Bring to a boil and cover. Lower the heat and simmer for 10 minutes. Remove from heat once all liquid has been absorbed. 
  • In a sauté pan, add 1 teaspoon olive oil. Heat gently on medium heat and add the garlic. Sauté until it starts to caramelize, about 1 minute. Add the zucchini and sauté until the zucchini just tarts to caramelize. Remove from heat and set aside. Be careful not to overcook as you don’t want soggy zucchini. 
  • In a serving bowl, combine the cooked farro, zucchini, feta, mint, lemon juice and 1 teaspoon olive oil to coat. Mix gently so that all flavors are combined. 
  • Garnish with lemon zest and last few pieces of mint and enjoy. 
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