Farro Salad With Tomatoes and Romano Beans Recipe

Name: Farro Salad With Tomatoes and Romano Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked farro; 3/4 pound tomatoes, diced, or cherry tomatoes, cut in half; 1 tablespoon fresh lemon juice; 2 tablespoons cider vinegar or sherry vinegar; 1 to 2 teaspoons Dijon mustard (to taste); 1 small garlic clove, minced or pureed; Salt and freshly ground pepper; 1/4 cup extra virgin olive oil; 1/2 pound romano beans, trimmed and cut in 2-inch lengths; 2 to 4 tablespoons chopped fresh basil or parsley, or a combination; 2 ounces goat cheese, crumbed (optional)

Servings: persons

2 cups cooked farro
3/4 pound tomatoes, diced, or cherry tomatoes, cut in half
1 tablespoon fresh lemon juice
2 tablespoons cider vinegar or sherry vinegar
1 to 2 teaspoons Dijon mustard (to taste)
1 small garlic clove, minced or pureed
Salt and freshly ground pepper
1/4 cup extra virgin olive oil
1/2 pound romano beans, trimmed and cut in 2-inch lengths
2 to 4 tablespoons chopped fresh basil or parsley, or a combination
2 ounces goat cheese, crumbed (optional)

1
In a large bowl combine the farro and tomatoes.
2
Whisk together the lemon juice, vinegar, mustard, garlic, salt, pepper, and olive oil.
3
Toss with the farro and tomatoes and set aside.
4
Bring a pot of water to a boil, and fill a bowl with ice water.
5
When the water comes to a boil, add a generous amount of salt and add the green beans.
6
Cook 4 to 5 minutes, until just tender.
7
Transfer to the ice water, then drain.
8
Dry on paper towels.
9
Shortly before serving, add the beans to the farro mixture, along with the chopped herbs.
10
Toss together, taste and adjust seasoning.
11
Sprinkle the goat cheese over the top and serve.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups cooked farro, 3/4 pound tomatoes, diced, or cherry tomatoes, cut in half, 1 tablespoon fresh lemon juice, 2 tablespoons cider vinegar or sherry vinegar, and more.

Yes, Farro Salad With Tomatoes and Romano Beans falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Farro Salad With Tomatoes and Romano Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions