Farro Salad with Lemon Vinaigrette
Patricia @ ButterYum
Farro, an ancient wheat grain, comprised of farro piccolo (einkorn), farro media (emmer), and farro grande (spelt), is high in protein, fiber, vitamins, minerals, and antioxidants. Here I’ve mixed cooked farro grains with vegetables and a flavorful vinaigrette to serve alongside my Perfect Roast Salmon and Oven Roasted Asparagus.
Items used to make this recipe:
(affiliate links)
farro grains https://amzn.to/2v3bOLr
microplane grater https://amzn.to/2TK9eCo
lemon squeezer https://amzn.to/2TPfF74
Farro Salad with Lemon Vinaigrette
makes 6 servings
Ingredients
2-3 cups cooked farro
1 cup diced cucumbers
1 cup diced tomatoes
1/4 cup sliced scallions
grated zest of 1 lemon
6 tablespoons extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons dried parsley
1 clove garlic, grated or pressed
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
Directions
In a medium mixing bowl, combine farro, cucumbers, tomatoes, and scallions.
medium mixing bowl, whisk together the lemon zest, lemon juice, olive oil, parsley, garlic, salt, and pepper; pour over salad and mix well.
Serve salad at room temperature.
Note
Farro grains are cooked in boiling water until tender. I used quick-cooking farrow, which takes about 10 minutes. Larger farrow grains can take up to 30 minutes to become tender. Follow the package directions.