Summer Farro Salad
This vibrant and refreshing Farro Salad is a celebration of summer flavors. The nutty farro, crisp cucumbers, juicy cherry tomatoes, and tangy feta come together with a zesty dressing to create a delightful dish that is perfect for a light lunch or a flavorful side. Each bite offers a burst of fresh ingredients that will leave you feeling satisfied and nourished.
— Constant Cookbook
Ingredients
- 2 cups uncooked farro*
- 1 large cucumber
- 3 cups sliced cherry tomatoes
- ½ cup feta
- Dressing:
- 2 tablespoons olive oil
- juice from one lemon
- 1 tablespoon honey
- ⅓ cup shredded basil
Instructions
- Bring a large pot of water to a boil, add farro, and cook until tender; 15-20 minutes. When farro is done tender (it will still be slightly chewy) drain and place in a large serving bowl.
- Cube cucumber and slice cherry tomatoes in half, toss with farro. Sprinkle feta on top.
- Whisk together olive oil, lemon juice, honey, and basil. Drizzle over salad and lightly toss until salad is coated. Let sit and chill slightly before serving.
Cook Time
25M
Prep Time
PT10M
Yield
4-6
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