Farro Salad

This vibrant Farro Salad combines nutty farro with fresh vegetables and herbs for a wholesome and satisfying lunch. It's a delightful blend of textures and flavors, perfect for a light meal or side dish.

Ingredients

• Farro - 100 grams
• Cherry tomatoes - 200 grams, halved
• Cucumber - 1 medium, diced
• Red onion - 1/4, finely chopped
• Fresh parsley - 1/4 cup, chopped
• Feta cheese - 50 grams, crumbled
• Olive oil - 2 tablespoons
• Red wine vinegar - 1 tablespoon
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Rinse the farro under cold water and place it in a saucepan with 300 ml of water and a pinch of salt.
2. Bring to a boil, then reduce heat to low and let it simmer for about 25 minutes or until tender but still chewy.
3. While the farro is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, and finely chop the red onion and parsley.
4. In a large bowl, combine the cherry tomatoes, cucumber, red onion, and parsley.
5. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and black pepper to create the dressing.
6. Once the farro is cooked, drain any excess water and let it cool slightly before adding it to the bowl with the vegetables.
7. Pour the dressing over the salad and toss gently to combine.
8. Add the crumbled feta cheese on top and serve immediately or refrigerate for 30 minutes for a chilled salad.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 45 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 20 mg
• Total Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Farro is a great source of fiber, aiding in digestion and promoting satiety.
• The fresh vegetables provide essential vitamins and antioxidants that support overall health.

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