Description
A hearty and nutritious Farro Salad made with chewy farro, fresh vegetables, and a zesty dressing. Perfect as a side or a light main dish.
Ingredients
Units
Scale
- 1 cup farro
- 3 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Rinse the farro under cold water.
- In a saucepan, bring water or vegetable broth to a boil and add farro.
- Reduce heat and simmer for 25-30 minutes or until farro is tender.
- Drain excess liquid and let farro cool.
- In a large bowl, combine cooked farro, cherry tomatoes, cucumber, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Top with feta cheese if using and serve chilled or at room temperature.
Notes
- Can be made a day ahead and stored in the refrigerator.
- For a vegan version, omit the feta cheese.
- Try adding olives or chickpeas for extra flavor and protein.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg
