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Farro Summer Salad

Farro Summer Salad

A refreshing and nutritious salad made with farro, fresh vegetables, and a bright lemon dressing, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1.5 cups dry pearled farro
  • 2 cups cherry tomatoes (halved)
  • 1 large English cucumber (diced)
  • 1/2 red onion (finely minced)
  • 1 cup fresh parsley (chopped)
  • 1/2 cup fresh mint (optional)
  • 1/2 cup crumbled feta cheese
  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 clove garlic (minced)
  • 1 teaspoon honey or maple syrup
  • salt and black pepper to taste

Method
 

  1. Place the farro in a large pot and cover it with plenty of salted water. Bring to a boil, then reduce heat to a simmer and cook for 15-20 minutes until tender but firm. Drain and cool.
  2. Chop the tomatoes, cucumbers, and onions into bite-sized pieces and place in a large mixing bowl.
  3. In a separate jar, whisk together olive oil, lemon juice, minced garlic, honey, salt, and pepper.
  4. Once the farro is cool, add it to the bowl with the vegetables. Pour the dressing over and toss gently.
  5. Add fresh parsley and crumbled feta cheese, then toss again. Let rest for at least 30 minutes before serving.

Notes

For best flavor, let the salad rest before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.