Description
A delightful salad featuring nutty farro, fresh vegetables, and a zingy dressing.
Ingredients
Scale
- 1 cup farro
- 2 cups water
- 1 cup diced cucumbers
- 1 cup halved cherry tomatoes
- 1/2 cup chopped red onion
- 1/4 cup chopped parsley
- 1/4 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Rinse the farro under cold water.
- In a pot, combine farro and water; bring to a boil.
- Reduce heat, cover, and simmer for about 30 minutes or until tender.
- Drain any excess water and let it cool.
- In a large bowl, combine farro, cucumbers, cherry tomatoes, red onion, parsley, and feta.
- In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve cold or at room temperature.
Notes
- Farro can be toasted before boiling for a nuttier flavor.
- Make ahead and store in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salads
- Method: stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg