Easy Farro Salad
With a delicious blend of textures, this easy Farro Salad is a favorite side dish or vegetarian lunch. It's easy to change up this recipe to use your favorite vegetables and herbs, and it's a satisfying lunch for work or home.
Servings: 6
Calories: 444kcal
Ingredients
- 8 ounces farro (uncooked; look for "pearled" or "quick cooking")
- ½ cup olive oil
- ¼ cup lemon juice
- 1 teaspoon Dijon mustard
- 1 shallot (peeled and thinly sliced)
- ¼ teaspoon salt
- 1 pint cherry tomatoes (halved)
- 1 medium cucumber (thinly sliced)
- 14.5 ounce can white cannellini beans (drained and rinsed)
- ½ cup crumbled goat cheese or feta
- ⅓ cup freshly minced herbs (such as basil, parsley, and/or oregano)
Instructions
- Cook the farro according to package directions. Drain and let cool while you proceed with the recipe. (I prefer the type of farro that is already precooked since it takes about 10 minutes to prepare. If you find only traditional farro, that is fine too; just know it can take about 30 minutes to cook until soft.)
- 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.
Notes
- 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.
- Add minced garlic or substitute red wine vinegar for the lemon juice if desired.
Nutrition
Calories: 444kcal | Carbohydrates: 49g | Protein: 13g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 9mg | Sodium: 193mg | Potassium: 665mg | Fiber: 10g | Sugar: 4g | Vitamin A: 615IU | Vitamin C: 23mg | Calcium: 104mg | Iron: 4mg