Farro Salad w/ Olives & Pomegranate Seeds

Farro Salad w/ Olives & Pomegranate Seeds

Yield :8-10 portions

Ingredients

  • 1½ cups faro
  • ½ tsp salt
  • 5 oz pitted dates, cut into long slivers
  • ½ bunch scallions, cut on a long bias
  • ½ cup pomegranate seeds
  • 1/3 cup skinned pistachios, rough chop
  • ¼ cup Italian parsley, chopped
  • ¼ cup chopped green olives (I used Mt. Athos)
  • ½ cup Extra Virgin Olive oil
  • 2 T Pomegranate molasses
  • 1 T red wine vinegar
  • Salt/pepper to taste

Directions

Rinse faro, place in pot w/ water and salt.  Bring to a boil, reduce heat and let simmer for 40-45 minutes, until the faro has softened.  Drain and allow to cool on a sheetpan.

Combine faro with the dates, scallions, pomegranate seeds, pistachios, parsley and olives.

Whisk together the olive oil, pomegranate molasses, red wine vinegar and salt/pepper to taste. Toss together with faro mixture and serve.