Refreshing Summer Farro Salad with Herbs and Veggies
This vibrant Summer Farro Salad is a delightful blend of wholesome ingredients, perfect for hot days when you crave something light yet filling. The nutty flavor of farro takes center stage, complemented by the freshness of cucumbers, tomatoes, and a medley of herbs. Inspired by my first encounter with this ancient grain, this salad is versatile; feel free to experiment with your favorite herbs like basil and mint for an extra burst of flavor. It's a refreshing side or main dish that's as colorful as it is nutritious, making it a fantastic addition to barbecues and picnics. Serve chilled, garnished with crumbled feta for a touch of creaminess, and enjoy a healthy, satisfying meal all summer long!
12
Servings
225
Calories
13
Ingredients
Ingredients
whole farro
1 lb (soaked and cooked)
olive oil
1/4 cup (none)
red wine vinegar
3 tablespoons (none)
salt
to taste (none)
pepper
to taste (none)
fresh parsley
1/4 cup (chopped)
red onion
1/2 (roughly chopped)
grape tomatoes
3/4 cup (halved)
small cucumbers
2 (chopped (approx 1.5 cups))
garlic clove
1 (minced)
capers
2 tablespoons (none)
black olives
20 (sliced)
crumbled feta
to taste (as a garnish (optional))
Instructions
1
Begin by soaking the farro in cold water for 30-60 minutes to soften it. While the farro is soaking, you can prepare your vegetables.
2
Once soaked, drain the farro and transfer it to a large pot. Add 2 quarts of water and bring it to a vigorous boil.
3
After boiling, reduce the heat to a gentle simmer. Cook the farro uncovered for about 30 minutes, or until tender but still chewy.
4
Drain the cooked farro and rinse it under cool water to stop the cooking process and cool it down.
5
In a large mixing bowl, whisk together the olive oil and red wine vinegar. Season with salt and pepper to taste.
6
Add the chopped parsley, red onion, halved grape tomatoes, chopped cucumbers, minced garlic, capers, and sliced olives to the bowl. Toss gently to combine all the vegetables with the dressing.
7
Carefully fold the cooled farro into the vegetable mixture until everything is well combined.
8
Cover the bowl and chill the salad in the refrigerator for at least one hour to allow the flavors to meld.
9
Before serving, give the salad a final toss and garnish with crumbled feta cheese if desired. Enjoy this refreshing salad as a side dish or a light main course!
Nutrition Information
9g
Fat
28g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary grain used in the Refreshing Summer Farro Salad?
The primary grain used is whole farro, which provides a nutty flavor and chewy texture.
How many servings does this farro salad recipe make?
This recipe is designed to yield 12 servings.
How long should I soak the farro before cooking it?
You should soak the farro in cold water for 30 to 60 minutes to soften it.
What is the calorie count per serving of this salad?
Each serving contains approximately 225 calories.
Is the Refreshing Summer Farro Salad vegetarian?
Yes, this recipe is vegetarian, especially when garnished with optional feta cheese.
How much fat is in one serving of this salad?
There are 9 grams of fat per serving.
How much protein does a single serving provide?
Each serving provides 5 grams of protein.
What are the carbohydrate counts for this recipe?
There are 28 grams of carbohydrates per serving.
What kind of vinegar is used for the salad dressing?
The recipe calls for 3 tablespoons of red wine vinegar.
How long does the farro need to boil?
After bringing it to a boil, you should simmer the farro for about 30 minutes until tender.
Should I cook the farro covered or uncovered?
The farro should be cooked uncovered while simmering.
What is the recommended chilling time before serving?
The salad should be chilled in the refrigerator for at least one hour to allow flavors to meld.
Can I use other herbs besides parsley?
Yes, you can experiment with other fresh herbs like basil and mint for an extra burst of flavor.
What type of tomatoes are best for this recipe?
The recipe specifically suggests using 3/4 cup of halved grape tomatoes.
Does this recipe include garlic?
Yes, the salad includes one minced garlic clove.
Are there olives in this salad?
Yes, it contains 20 sliced black olives.
What provides the creaminess in this dish?
Crumbled feta cheese is used as a garnish to add a touch of creaminess.
What is the preparation for the cucumbers?
Two small cucumbers should be chopped, yielding approximately 1.5 cups.
How much olive oil is required for the dressing?
The recipe requires 1/4 cup of olive oil.
Why do you rinse the farro under cool water after boiling?
Rinsing stops the cooking process and cools the grain down for immediate use in the salad.
How much water is needed to boil one pound of farro?
You should use 2 quarts of water to boil the farro.
What are capers and are they included?
Yes, 2 tablespoons of capers are included for a salty, tangy flavor profile.
How is the red onion prepared for the salad?
The recipe calls for 1/2 of a red onion, roughly chopped.
Can this salad be served as a main course?
Yes, it can be served as either a refreshing side dish or a light main course.
What tags are associated with this recipe?
Tags include summer salad, farro salad, whole grains, healthy recipe, vegetarian, light meal, and picnic food.
What should I do right before serving the salad?
Give the salad a final toss and garnish it with crumbled feta cheese.
Is the farro cooked in the same bowl as the vegetables?
No, the farro is boiled separately in a large pot and then folded into the vegetable and dressing mixture.
How much fresh parsley is needed?
The recipe uses 1/4 cup of chopped fresh parsley.
What is the texture of properly cooked farro?
Properly cooked farro should be tender but still maintain a chewy texture.
When should I whisk the dressing components?
Whisk the olive oil, red wine vinegar, salt, and pepper in a large mixing bowl before adding the vegetables.