Farro Salad



Here is a recipe for a cold farro salad. It goes great with any fresh diced veggies or mixed greens. If desired, you can also add a cooked diced protein to it like tuna or chicken. Everybody loved this recipe, even the kids. This would be good in a school lunch box as well.

Ingredients:
4 cups water
1 1/2 cups of farro
1 teaspoon salt
1 pint of organic grape tomatoes or cherry tomatoes, chopped
1/2 cup finely diced onion
1/4 cup finely chopped fresh Italian parsley leaves. You can also add in any other fresh herbs you have on hand like fresh basil.

Dressing:
1 garlic clove, minced
2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil

Directions:
Combine the water, farro and salt in a medium saucepan. Bring the farro to a boil over high heat. Reduce the heat to medium-low (I used #3 on my stove). Cover and simmer until the farro is tender (about 30 minutes). Drain well and let cool. After the farro has cooled, toss it with the diced veggies and dressing.

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I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

Farro Salad



Here is a recipe for a cold farro salad. It goes great with any fresh diced veggies or mixed greens. If desired, you can also add a cooked diced protein to it like tuna or chicken. Everybody loved this recipe, even the kids. This would be good in a school lunch box as well.

Ingredients:
4 cups water
1 1/2 cups of farro
1 teaspoon salt
1 pint of organic grape tomatoes or cherry tomatoes, chopped
1/2 cup finely diced onion
1/4 cup finely chopped fresh Italian parsley leaves. You can also add in any other fresh herbs you have on hand like fresh basil.

Dressing:
1 garlic clove, minced
2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil

Directions:
Combine the water, farro and salt in a medium saucepan. Bring the farro to a boil over high heat. Reduce the heat to medium-low (I used #3 on my stove). Cover and simmer until the farro is tender (about 30 minutes). Drain well and let cool. After the farro has cooled, toss it with the diced veggies and dressing.

No comments:

Post a Comment

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine