Italian-Style Farro Salad
Loaded with flavor and good-for-you veggies, this hearty salad makes for a wonderful side dish. Add lean protein, like grilled chicken, and you have the perfect light meal.Original recipe from Well Plated by Erin.
Ingredients
For the Salad
- 1 cup uncooked farro
- 1/4 teaspoon kosher salt
- 1/2 cup sundried tomatoes (not oil packed) cut into julienne slices
- 1 large cucumber seeded and diced
- 1 pint cherry tomatoes halved
- 1 cup fresh or frozen peas thawed, if frozen
- 1/2 cup finely chopped fresh Italian parsley
- 1/2 cup crumbled feta cheese
For the Dressing
- 1/4 cup extra-virgin olive oil
- 1/4 cup white balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Rinse and drain farro, then cook according to package instructions (this usually takes 20-25 minutes). Once the farro is cooked, spread it onto a rimmed baking sheet to cool.
- In a small bowl or large measuring cup, whisk together the olive oil, vinegar, Dijon, honey or maple syrup, oregano, salt, and pepper until well combined.
- Remove your cooled farro to a large bowl. (It's fine if the farro is still warm.) Pour some of the dressing over the farro (about half is good) and stir till well coated.
- Add the sundried tomatoes, cucumbers, peas, cherry tomatoes, and parsley. Pour another ¼ cup of dressing over the top and gently toss to coat (a silicone spatula works well for this). Taste and add more dressing as desired.
- Sprinkle with feta (see note) and fold into the salad. Season with salt and pepper to taste and serve.
Notes
- Farro should always be rinsed before cooking. This removes impurities and helps prevent the grain from tasting bitter.
- Unless you plan to eat all of the salad in one sitting, reserve the feta for individual servings. We've found that feta mixed in and then stored as leftovers can break down and get tacky.
- Another leftover tip is to reserve some of the dressing for the next serving. The farro will absorb most of the dressing in the bowl during refrigeration, so having some extra to add will help keep it moist.
Nutrition Facts
Italian-Style Farro Salad
Amount per Serving
Calories
233
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
8
mg
3
%
Sodium
361
mg
16
%
Potassium
572
mg
16
%
Carbohydrates
32
g
11
%
Fiber
7
g
29
%
Sugar
8
g
9
%
Protein
7
g
14
%
Vitamin A
881
IU
18
%
Vitamin C
30
mg
36
%
Calcium
90
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.