Summer Farro Salad Recipe

Name: Summer Farro Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Farro, Pearl Type; 1/2 heads Radicchio Lettuce; 3 cups Fresh Arugula Lettuce; 1 whole Large Cucumber, Peeled & Diced; 1 whole Small Sweet Onion, Peeled & Diced; 2 cups Ripe Cherry Tomatoes, Halved; 3 Tablespoons Chopped Capers, Drained; _____; FOR THE DRESSING:; Red Wine Vinegar; Extra Virgin Olive Oil; Salt And Pepper

Servings: persons

1 pound Farro, Pearl Type
1/2 heads Radicchio Lettuce
3 cups Fresh Arugula Lettuce
1 whole Large Cucumber, Peeled & Diced
1 whole Small Sweet Onion, Peeled & Diced
2 cups Ripe Cherry Tomatoes, Halved
3 Tablespoons Chopped Capers, Drained
_____
FOR THE DRESSING:
Red Wine Vinegar
Extra Virgin Olive Oil
Salt And Pepper

1
Cook the farro in a heavy saucepan covered with plenty of water until tender to the bite, about 20 minutes. While the farro is cooking, chop and assemble your vegetables. Drain the farro well and let cool to room temperature. In a large bowl, toss the faro with the vegetables. Add a little vinegar and olive oil and toss. Taste and add more as needed. Season well with salt and pepper and toss again. Serve at room temperature.
2
Note: You can vary this salad by adding some cooked cannellini beans which would add additional protein, or by adding shredded carrots, diced zucchini, or even chopped olives. Fresh herbs such as basil and parsley are a wonderful addition as well. Simply tear them up and toss them into the salad.
3
I do not give exact measurements for the dressing as I think it depends on your own personal taste. I like to add a little of both the vinegar and olive oil, toss them into the salad and then taste. I then add more of one or the other as needed and toss once more. This salad is also a perfect addition to an outdoor barbeque or a picnic in the countryside as it can be prepared ahead of time and packs well.

kcal

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Protein

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 12 ingredients. The key ingredients include: 1 pound Farro, Pearl Type, 1/2 heads Radicchio Lettuce, 3 cups Fresh Arugula Lettuce, 1 whole Large Cucumber, Peeled & Diced, 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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