With a delicious blend of textures, this is a favorite side dish or vegetarian lunch. It’s easy to change up the recipe to use your favorite vegetables and herbs!
– Farro – Olive oil – Lemon juice: – Dijon mustard – Shallot – Cherry tomatoes and cucumber
– White cannellini beans – Goat cheese or feta – Herbs
Cook the farro according to package directions. Drain and let cool while you proceed with the recipe.
Add the olive oil, lemon juice, mustard, shallot, and salt to a small bowl or storage container. Mix with a fork or small whisk. Add the remaining ingredients to a large bowl.
Add the dressing to the large bowl, and stir gently to coat. Season to taste as desired with additional salt and freshly cracked black pepper.
Serve or store and enjoy chilled for future meals. Store prepared Farro Salad in the refrigerator for up to 1 week. Enjoy chilled or at room temperature.
– Use quinoa or pasta in place of the farro if desired. – Substitute diced cooked chicken for the beans.