Food & Cooking Recipes Salad Recipes Kale and Farro Salad with Feta 3.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Prep Time: 15 mins Total Time: 1 hr 20 mins Servings: 6 Purple kale or curly kale can be substituted for the Tuscan variety (also called lacinato); chop the sturdy leaves instead of tearing them. Spelt is a good alternative to farro, with a similar taste and texture. We prefer French feta, which is typically milder and creamier, to other varieties.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others. Ingredients 1 cup farro 2 cups packed torn Tuscan kale leaves (about 2 ounces) ¼ red onion, finely diced (about ¼ cup) ¼ cup packed mint leaves, thinly sliced, plus whole small leaves for serving Finely grated zest of 1 lemon, plus 2 tablespoons fresh lemon juice 3 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper ¼ cup crumbled feta, preferably French Directions Cover farro with 3 inches of water in a medium saucepan. Bring to a boil, then reduce heat to a simmer and cook, uncovered, until grains are tender, 30 to 35 minutes. Drain and let cool completely. Transfer farro to a large bowl and add kale, onion, sliced mint, lemon zest and juice, and oil. Toss until farro is well coated. Season with salt and pepper, then sprinkle with feta. Let stand 30 minutes before serving, topped with small mint leaves. Salad can be stored in refrigerator up to 2 days. Ryan Liebe Rate It PRINT