Description
A warm, cozy salad featuring toasted farro, fresh veggies, and a bright lemon dressing.
Ingredients
Scale
- 1 cup pearl farro, rinsed
- 3 cups vegetable or chicken broth (or water + 1 tsp salt)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 small red onion, finely chopped
- 2 cups baby spinach or arugula, roughly chopped
- 1/2 cup crumbled feta cheese (optional)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 small garlic clove, minced
- 1 teaspoon Dijon mustard (optional)
- Salt and black pepper to taste
- 1/4 cup toasted almonds or walnuts, roughly chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Rinse the farro under cold water. Put it in a pot with broth and a pinch of salt. Bring to a boil, then reduce to a simmer and cook until tender (about 20–25 minutes for pearl farro). Drain any excess liquid.
- While the farro cooks, prep the veggies: halve tomatoes, dice cucumber, chop onion, and tear the greens. Toast the nuts in a dry pan over medium heat for 3–4 minutes until fragrant.
- Make the dressing by whisking olive oil, lemon juice, minced garlic, Dijon, salt, and pepper in a small bowl. Taste and adjust acidity or salt.
- When the farro is done, let it sit for 5 minutes to cool slightly. Transfer to a large bowl and toss with the dressing while still warm. Add tomatoes, cucumber, onion, and greens. Mix gently.
- Fold in feta and toasted nuts, then sprinkle parsley on top. Serve warm or at room temperature.
Notes
Use pearl farro for faster cooking. If you only have whole farro, soak or cook longer. Keep dressing separate if storing leftovers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg