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Farro Salad Bowl
A bright, satisfying mix of wholesome farro, legumes and fresh vegetables tossed with a light vinaigrette. Great as a side dish or by itself as a refreshing light meal!
- Prep Time: 40 minutes including farro cooking time
- Cooling time for farro: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 servings 1x
- Category: Salad/Side
- Cuisine: Mediterranean
Ingredients
Scale
- 2 cups cooked farro, cooled to room temperature (Cook to package directions)
- 1 zucchini, chopped into 1/2 inch pieces
- 1 yellow squash chopped into 1/2 inch pieces
- 1cup of cherry tomatoes, sliced in half (I like to use the little multi-colored heirloom tomatoes – they add a great pop to the dish)
- 1/4 cup red onion, chopped fine
- 1 large cucumber, peeled, seeded, chopped into 1/2 inch pieces
- 1 15.5 oz can of chick peas or great northern beans, drained and rinsed in cold water
- 1/4 cup chopped flat leaf parsley
- 1/4 cup feta cheese, crumbled
- Ingredients for the vinaigrette:
- 4 TBSP Extra Virgin olive oil
- 1 TBSP plus 1 tsp white wine vinegar
- 1/8 tsp sugar
- 1/8 tsp salt
Instructions
- Mix the farro, beans and vegetables in a large bowl, tossing gently until well mixed
- Mix the vinaigrette, correct the seasonings and pour over farro salad, mixing well but gently
- (At this point, I like to transfer the salad to a platter in order to showcase the vegetables but it’s the cook’s choice here)
- Sprinkle the salad with the feta and then the parsley. Serve cool or at room temperature.
Notes
The vegetables listed here are readily available any time of the year in the grocery stores. When the local fresh produce starts to arrive in the late spring, you can easily swap out the vegetables to your liking.
Cooking the farro ahead of time will save time on putting it together. Cook per package directions, drain, cool and refrigerate until ready.