Summer Farro Salad
This summer farro salad is loaded with fresh vegetables, creamy goat cheese and fresh basil and tossed with red wine vinegar for a bright, colorful and healthy side dish you’ll want to eat all season long!
Yield: 6 servings
Ingredients
- 1 ½ cups farro
- ½ English cucumber, chopped
- 1 pint cherry tomatoes, halved
- 1 small yellow bell pepper, chopped
- ½ small red onion, chopped
- ½ cup crumbled goat cheese (or feta)
- ¼ cup basil, julienned
- 3 tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Cook the farro according to package instructions. Drain and let cool completely.
- Add the cooked and cooled farro to a large bowl. Add the remaining ingredients and toss well to combine. (Reserve the basil if you’re preparing this ahead and wait to add it when ready to serve.)
- Serve at room temperature or cover and chill until ready to serve.
Notes
Farro: This needs to be cooked and cooled for this recipe, so please plan accordingly. I use a quick cooking farro (from Trader Joe’s), but regular farro works fine, too.
Cucumber: I prefer to use an English or hot house cucumber for this because they have fewer seeds. You can also sub a regular cucumber and just remove some of the seeds before you chop it.
Tomatoes: Cherry tomatoes - or grape - are readily available and work great, texture wise. You could also substitute Roma tomatoes or even heirloom tomatoes if you prefer.
Bell pepper: I like the color of using a yellow bell pepper, but any color is fine.
Red onion: I personally love red onion, raw, cooked, pickled, however. But if you are sensitive to them or yours is especially pungent, chop the red onion and soak the pieces in cold water for about 5-10 minutes. Then drain the water off and use the pieces for your salad. (You could also leave it off if you prefer.)
Goat cheese: I love the creaminess of goat cheese, but you could also use crumbled feta cheese in this salad.
Basil: This adds great freshness and flavor, but it’s best to add it when you’re ready to serve the salad so it doesn’t wilt and brown.
Leftovers: Keep the salad stored, covered, in the refrigerator for up to 5 days. Add an extra splash of red wine vinegar and/or olive oil to the salad to wake it back up before serving, if needed.
Nutrition
Serving: 1serving | Calories: 178kcal | Carbohydrates: 23g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 9mg | Sodium: 250mg | Fiber: 4g | Sugar: 4g
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