Summer Farro Salad

This Summer Farro Salad is a delightful combination of nutty farro, fresh vegetables, and a tangy vinaigrette, making it a perfect dish for hot days. Farro provides a hearty, chewy texture that pairs beautifully with juicy cherry tomatoes, crisp cucumbers, and sweet bell peppers. Tossed with fresh herbs like basil and parsley, this salad bursts with vibrant flavors. The simple lemon and olive oil dressing brings it all together, offering a light yet satisfying taste that’s ideal for summer gatherings, picnics, or even a quick lunch. This salad is not only nutritious but also stays delicious when prepared in advance, making it a go-to recipe for meal prep.

Ingredients

• 1 cup farro
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 yellow bell pepper, diced
• 1/4 red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup crumbled feta cheese (optional)

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• Salt and pepper to taste

Instructions

1. Cook the Farro: Rinse the farro under cold water. In a medium saucepan, combine farro and water (or broth) and bring to a boil. Reduce the heat, cover, and simmer for about 20-25 minutes or until the farro is tender. Drain any excess liquid and let it cool.
2. Prepare the Vegetables: While the farro cools, prepare the vegetables. Dice the cucumber, bell pepper, and red onion, and halve the cherry tomatoes.
3. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
4. Assemble the Salad: In a large bowl, combine the cooked farro, cherry tomatoes, cucumber, bell pepper, red onion, parsley, and basil. Pour the dressing over the salad and toss to coat evenly.
5. Add Feta: Sprinkle with crumbled feta cheese if desired and give a gentle toss.
6. Serve: Enjoy the salad immediately, or chill it in the fridge for an hour to let the flavors meld. This salad can be stored in the refrigerator for up to 3 days.