Ancient Grains Salad -

Ancient Grains Salad

Fresh and satisfying, this simple ancient grains salad features nutty farro, a variety of greens and herbs, Parmesan cheese, crispy homemade pita chips, and a simple lemony dressing.

Course Appetizer, Breakfast/Brunch, dinner, Lunch, Main Course, Main Dish, Salad, Side Dish

Cuisine Mediterranean

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 762kcal

Author Ann Otis

Equipment

1 large baking sheet

Ingredients

3/4 cup dry farro or ancient grain blend or other grain of choice
2 pitas the kind with pockets
2 tablespoons olive oil
¼ teaspoon kosher salt
Za’atar seasoning
2.5 oz baby arugula (about 3-4 cups or 1/2 a 5 oz clamshell)
1/2 cup flat-leaf parsley leaves roughly torn
¼ cup mint leaves roughly torn
1 green onion thinly sliced (white and green parts)
1/3 cup dried cranberries
1/2 oz shaved Parmesan cheese plus more for topping
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon honey
1/2 teaspoon salt
Freshly ground pepper to taste

Instructions

Cook the grains

In a large pot, cook the farro or grain or blend of choice according to the package instructions. (Note: check the grains for doneness at least 5 minutes before the time on the package, mine usually take less time than indicated.). Rinse with cool water and set aside.

Make the pita chips

Preheat the oven to 400F. Using kitchen shears or a knife, cut around the edges of the pitas to separate them into 2 rounds each (4 rounds total).
Brush a pita round with olive oil on both sides, sprinkle lightly with kosher salt and za’atar on both sides, and repeat with each pita round.
Stack the pitas on top of each other and Slice with a large knife into 8 triangles, like a pizza. Spread the triangles in a single layer onto a large unlined, ungreased baking sheet.
Bake for about 5 minutes, turning them once to brown evenly. Keep a close eye on them as they can burn quickly. Set aside to cool completely.

Make the dressing

In a small bowl, whisk together the olive oil, the lemon juice, and honey. Season with salt and pepper.

Assemble the salad

In a large bowl, toss together the arugula, parsley, mint, green onions, cranberries, Parmesan, farro, a few pita chips* and dressing. The pita chips will break into smaller pieces as you toss them, which is exactly what you want for easier eating. Garnish with additional shaved Parmesan and serve.

Video

Notes

*Note: You will probably not use all of the pita chips, so the nutrition information only includes half the pita chips. Alternatively you can use just one pita if you don't want extra for snacking!

Nutrition