Summer Farro Salad Recipe

Name: Summer Farro Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 1 1/2 cups Farro (spelt); 1 1/2 teaspoons kosher salt; 8 ounces green beans, cut into 1-inch pieces; 1 quart grape tomatoes, halved lengthwise; 1 red bell pepper, julienned; 1 1/2 cups cooked white beans (or 1 15-oz can, drained & rinsed); 1/2 cup pitted Kalamata olives, quartered; 2 tablespoons minced red onion; 1/4 cup thinly sliced fresh basil; Vinaigrette; 2 tablespoons balsamic vinegar; 2 tablespoons red wine vinegar; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper; 2 teaspoons grainy Dijon mustard; 1/2 teaspoon sugar; 1/3 cup extra virgin olive oil

Servings: persons

Salad
1 1/2 cups Farro (spelt)
1 1/2 teaspoons kosher salt
8 ounces green beans, cut into 1-inch pieces
1 quart grape tomatoes, halved lengthwise
1 red bell pepper, julienned
1 1/2 cups cooked white beans (or 1 15-oz can, drained & rinsed)
1/2 cup pitted Kalamata olives, quartered
2 tablespoons minced red onion
1/4 cup thinly sliced fresh basil
Vinaigrette
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons grainy Dijon mustard
1/2 teaspoon sugar
1/3 cup extra virgin olive oil

1
In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.
2
Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 4 minutes. Transfer the cooked green beans to a bowl of ice water. Drain and dry the green beans.
3
While the farro is cooling make the vinaigrette. Place vinegars and salt and pepper in a small bowl and whisk until salt has dissolved. Add mustard and sugar and whisk to combine. Pour the oil in a slow stream into the bowl, whisking continually until the oil is incorporated.
4
Once the farro has cooled add the remaining ingredients and toss to combine. Pour the vinaigrette over the salad, toss thoroughly and season to taste with salt and pepper.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: Salad, 1 1/2 cups Farro (spelt), 1 1/2 teaspoons kosher salt, 8 ounces green beans, cut into 1-inch pieces, and more.

Yes, Summer Farro Salad 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.

Summer Farro Salad

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