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Farro, Kale, and Feta Salad


  • 1 1/2 cups uncooked pearled farro
  • 4-5 cups washed stemmed, and chopped kale (1 big bundle should do it)
  • 1/4 cup golden raisins
  • 1/4 cup olive oil
  • 2-3 tablespoons red wine vinegar
  • 1/2 cup crumbled feta
  • salt and pepper to taste


  • Using a pot that holds at least 5 quarts, bring 12 cups of water to a boil. Once it is rolling vigorously, salt the water generously and add the farro.
  • Cook the farro for 10-12 minutes, until it is nearly tender. Add the chopped kale to the pot and put it down into the water with a wooden spoon. Cook for another 2-3 minutes, until the farro is tender and the kale is bright green. Drain well, rinse briefly with cool water, and then drain again.
  • Return the cooked farro and kale to the pot and add the raisins, olive oil, and red wine vinegar. Stir to combine.
  • Once the salad is at room temperature, stir in the feta. Taste, add salt and pepper as needed, and taste again.
  • Serve either at room temperature or chilled.