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Farro Salad

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A wholesome and refreshing Farro Salad made with chewy farro, crisp vegetables, and a zesty lemon-Dijon dressing. Perfect as a main dish or side, and delicious served warm or chilled.

Ingredients

  • 1 cup farro (uncooked)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, finely chopped
  • 1 bell pepper, diced
  • 1/4 cup fresh parsley, chopped
  • 1/3 cup crumbled feta cheese (optional)
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Cook the farro according to package instructions until tender but still slightly chewy. Drain and let it cool.
  2. While the farro cooks, chop the cherry tomatoes, cucumber, red onion, bell pepper, and parsley.
  3. In a large bowl, combine the cooled farro with the chopped vegetables and parsley.
  4. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
  5. Pour the dressing over the salad and toss gently to coat evenly.
  6. Add crumbled feta if desired and toss again.
  7. Taste and adjust seasoning as needed. Serve immediately or refrigerate until ready to serve.

Notes

  • For a vegan version, omit the feta or use a dairy-free alternative.
  • This salad can be made ahead and stored for up to 4 days in the refrigerator.
  • Add your favorite mix-ins like chickpeas, olives, or arugula for variety.
  • Best served cold or at room temperature.

Nutrition

Find it online: https://thefamilycooking.com/farro-salad/