Farro salad (also good with any cooked grain)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 201.5
  • Total Fat: 10.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 415.6 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 4.8 g
  • Protein: 4.7 g

View full nutritional breakdown of Farro salad (also good with any cooked grain) calories by ingredient


Introduction

This is my basic template for grain salad. You can use any oil (I usually use my best olive oil). You can use any acid (lemon juice, lime juice, any kind of vinegar). Mix and match! I often add other chopped veggies to it, as well, but for sure I always include tomatoes and either onions or scallions. This is my basic template for grain salad. You can use any oil (I usually use my best olive oil). You can use any acid (lemon juice, lime juice, any kind of vinegar). Mix and match! I often add other chopped veggies to it, as well, but for sure I always include tomatoes and either onions or scallions.
Number of Servings: 6

Ingredients

    2 1/2 cups or so of cooked farro (from 1 cup dried)
    3 cups diced tomatoes
    1 bunch scallions, chopped
    1/4 cup chopped fresh parsley or 1 tablespoon dried (or more to taste)
    1/4 cup chopped fresh mint, optional (not in nutrition for this recipe)
    1 teaspoon salt
    1/4 cup acid (nutrition for this recipe is for balsamic vinegar -- use whatever you like)
    1/4 cup oil (use any oil; I like to match it to the acid)
    black pepper to taste
    1-5 cloves of minced garlic, to taste

Tips

This is really good picnic food because it's good cold or at room temperature and keeps well. It gets more garlicky as it sits, so keep that in mind when you're deciding how much garlic to put in it.


Directions

Cook the farro like you would pasta -- in a pot of boiling water. Drain. Add the rest of the ingredients, stir, and eat at room temperature, or chill until later. I like it best when it's been refrigerated at least a couple of hours. Stir it and taste for seasoning right before serving -- it may need more dressing or salt.

Serving Size: Makes about 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user SERENE-BEAN.