This farro salad is a quick, colorful and healthy side dish!

Farro is one of my favorite grains. It’s fast, easy and has a great flavor. Somewhere between brown rice and barley. It’s got a fabulous texture and pairs well with anything you want to throw at it. My kind of easy-going side dish!

Here I’ve made a farro salad mixed with zucchini, yellow peppers, cherry tomatoes and green onions. Very colorful, very fresh and very tasty!

This salad goes great as a side for grilled chicken or meat, grilled or baked fish. I particularly love it with crunchy Parmesan baked chicken. You could also make this a full meal if you top the salad with some cooked chicken or shrimp.

I typically make and serve this right away, nice and warm, but I also love to eat any leftovers for lunch the following day, straight from the fridge. I suppose I could reheat it, but it’s so tasty and I’m so impatient, I just dive right in with a fork.

Broaden your horizons and give this easy farro dish a try. (And be sure to check out my simple farro salad.)

Enjoy!

Yield: 4 servings

Fast farro salad with veggies

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A quick, fun, healthy side dish of farro and mixed veggies!

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 8-oz. package quick-cook farro (or about 1 1/2 cups)
• 2 teaspoon olive oil, divided
• 1 yellow bell pepper, small diced
• 1 zucchini, small diced
• 1 1/2 cups cherry or grape tomatoes, cut in half
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon apple cider vinegar
• 3 green onions, light green and green parts, sliced thin

Instructions

1. Cook farro according to package directions.
   
2. Meanwhile, chop veggies and heat 1 teaspoon of olive oil in a saute pan over medium heat. Add bell pepper and saute for 2 minutes.
   
3. Add zucchini and season with a pinch of salt and pepper. Saute veggies for an additional 5 minutes, until tender.
   
4. Add tomatoes and cook until heated through, about 2 minutes.
   
5. Transfer farro to a bowl and top with veggies. Drizzle with remaining teaspoon olive oil and apple cider vinegar. Mix well. Season to taste with salt and pepper.
   
6. Garnish with chopped green onions and serve!

Notes

Leftovers are great for lunch the next day!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 269 Total Fat: 4g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 272mg Carbohydrates: 54g Net Carbohydrates: 0g Fiber: 9g Sugar: 13g Sugar Alcohols: 0g Protein: 10g