How To Make Summer Farro Salad
With its medley of bright flavors from the tomatoes, cucumbers, carrots, and celery, this farro salad really screams summer like no other.
Serves:
Ingredients
- 1cupextra virgin olive oil
- 2tbspextra virgin olive oil
- 1small yellow onion
- 1small carrot
- 1celery rib
- 12ozfarro
- 5cupswater
- kosher salt
- 3tbspred wine vinegar
- freshly ground pepper
- ½small red onion
- 1small cucumber,seedless
- 2cupsgrape tomatoes
- ¼cupfresh basil,chopped
Instructions
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In a large saucepan, heat 2 tablespoons of the oil. Add the yellow onion, carrot, and celery, cover, and cook over moderately low heat until barely softened.
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Add the farro and stir to coat with oil. Add the water and bring to a boil. Cover and simmer over low heat for about 10 minutes, until the farro is barely tender; season with salt.
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Cover and simmer until the farro is al dente, for about 10 minutes longer.
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Drain the farro and discard the onion, carrot, and celery. Let cool completely.
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In a large bowl, whisk the remaining ⅓ cup of olive oil with the vinegar and season with salt and pepper. Fold in the farro, red onion, cucumber, tomatoes, and basil, season with salt and pepper.
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Serve and enjoy!
Nutrition
- Calories: 435.70kcal
- Fat: 31.59g
- Saturated Fat: 4.41g
- Monounsaturated Fat: 22.38g
- Polyunsaturated Fat: 3.80g
- Carbohydrates: 34.98g
- Fiber: 5.92g
- Sugar: 5.35g
- Protein: 7.09g
- Sodium: 741.11mg
- Calcium: 37.58mg
- Potassium: 371.06mg
- Iron: 2.44mg
- Vitamin A: 75.01µg
- Vitamin C: 8.27mg
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