Description
Experience the vibrant flavors of spring with this refreshing Spring Farro Salad. Perfectly cooked nutty farro blends harmoniously with crisp cucumbers, juicy cherry tomatoes, and fragrant herbs, all drizzled with a zesty lemon dressing. This salad is not only visually appealing but also packed with nutrients, making it a delightful addition to any meal or gathering.
Ingredients
Scale
- 1 cup pearled farro
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ medium red onion, thinly sliced
- ½ cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
Instructions
- Cook the farro: Rinse the farro under cold water. In a medium pot, combine it with 3 cups of water. Bring to a boil, reduce heat, and simmer for 25-30 minutes until tender. Drain and let cool.
- Prepare the vegetables: While the farro cooks, dice the cucumber, halve the cherry tomatoes, and slice the red onion. Combine in a large bowl.
- Chop herbs: Finely chop the parsley and add it to the vegetable mixture.
- Make the dressing: Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
- Combine everything: Add cooled farro to the vegetable bowl and pour over the dressing. Toss gently until well mixed.
- Serve: Transfer to plates or bowls and garnish with extra parsley or lemon wedges if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 4g
- Sodium: 10mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg