RECIPE: Randi’s Farro Kale Salad with Feta



Photographer Randi Baird, who picks kale all season long from the garden at co-housing in West Tisbury, created this wonderful salad. Don’t miss trying this one. It makes a great summer side with almost anything.

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Randi's Farro Kale Salad with Feta plated

RECIPE: Randi’s Farro Kale Salad with Feta

  • Author: Randi Baird


Units Scale
  • 1 cup of farro
  • 1 bunch of kale — stripped off of stems and torn or chopped into small pieces (5 to 6 cups)
  • 1 tablespoon olive oil
  • 1/2 small red onion, minced (about 1/2 cup)
  • 3 tablespoons fresh dill, chopped
  • 1 tart red apple, diced,
  • 1/2 cup dried cranberries or cherries
  • 4 ounces feta cheese (1/2 cup)


  • 2 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • Salt and pepper


  1. Place farro in a large saucepan and cover with 2 quarts of salted water. Bring to a boil, reduce heat and simmer, uncovered, for about 25 to 30 minutes. Farro has a similar texture to barley when cooked, and has a nice toothy texture. (Don’t forget to add salt to the cooking water — it really flavors the grain.) Drain well, let cool.
  2. Wash and spin dry the kale. Chop into small pieces. Add to a large bowl, lightly salt and drizzle with 1 tablespoon of oil. With your hands, massage the salt and oil into the kale until well coated. (Chop kale additionally, if needed after massaging.) Chop the onion and dill, and add to the kale along with the apple and dried cranberries. 
  3. Add the lemon juice, olive oil, salt and pepper, and gently toss. Place in a serving bowl or platter and top with the feta cheese.

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Randi Baird
Randi Baird
Randi Baird is a Martha’s Vineyard-based editorial and commercial photographer specializing in food, lifestyle, and portraiture. Her work as a photojournalist for Greenpeace International informed and guided her passion as a champion for the environment through her lens. For over 30 years, she has used her photographs as a means for communication, education and social change. She has photographed three cookbooks to date, including WHOLE IN ONE, by Ellie Krieger; Simple Green Suppers, by Suzie Middleton; and Three Island Chef - By Deon Thomas. She co-founded Island Grown Initiative in 2006, a non-profit who’s mission is to increase local food production, reduce food waste, and expand access to healthy, affordable food throughout the Martha's Vineyard community. Her images have received worldwide attention distributed by the Associated Press, United Press International and Getty images. Randi is a backyard grower of fruits, vegetables, poultry and tends bees with her family in West Tisbury, MA.
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