Description
Brighten your day with this vibrant Spring Farro Salad, a delightful blend of nutty farro and fresh vegetables. Perfect for picnics or light dinners, this salad bursts with flavor and is easy to prepare in just a few steps. Enjoy the refreshing crunch of cucumbers, the sweetness of cherry tomatoes, and the creaminess of feta cheese—all tossed in a zesty lemon dressing. This dish is not only visually stunning but also a nutritious option that can be made ahead for busy weeknights.
Ingredients
Scale
- 1 cup pearled farro
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
Instructions
- 1. Cook the farro: In a pot, combine farro with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer until tender (about 25 minutes). Drain excess water.
- 2. Prepare the veggies: Dice cucumber, halve cherry tomatoes, and chop red onion.
- 3. Mix together: In a large bowl, combine cooked farro with chopped vegetables and crumbled feta.
- 4. Dress the salad: In a small bowl, whisk olive oil, lemon juice, salt, and pepper. Pour over the salad and toss gently.
- 5. Garnish: Sprinkle fresh herbs on top before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg