Description
Farro salad is a delightful, nutritious dish that combines the nutty flavor and chewy texture of farro with vibrant seasonal vegetables. Perfect for any occasion—be it family dinners or casual lunches—this dish is not only easy to make but also visually appealing. With a zesty dressing and fresh herbs, each bite is a celebration of flavors that will impress your guests and satisfy your cravings.
Ingredients
Scale
- 1 cup whole grain farro
- 2 cups low-sodium vegetable broth
- 1 cup chopped bell peppers
- 1 cup chopped zucchini
- 1 tablespoon extra virgin olive oil
- Juice of half a lemon
- ¼ cup chopped fresh parsley or basil
- Salt and pepper to taste
Instructions
- Rinse farro under cold water until clear. In a medium saucepan, combine rinsed farro and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until tender yet chewy.
- While the farro cooks, chop your choice of fresh vegetables into bite-sized pieces.
- In a large skillet over medium heat, add olive oil. Sauté the chopped vegetables with salt and pepper for about 5-7 minutes until they soften slightly while retaining color.
- Once veggies are tender, squeeze lemon juice over them and add cooked farro along with fresh herbs.
- Gently mix everything in the skillet until well combined. Drizzle with additional olive oil if desired before serving warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiling and Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 250
- Sugar: 2g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg