Farro Salad with Lemon Vinaigrette

Farro, an ancient wheat grain, comprised of farro piccolo (einkorn), farro media (emmer), and farro grande (spelt), is high in protein, fiber, vitamins, minerals, and antioxidants. Here I’ve mixed cooked farro grains with vegetables and a flavorful vinaigrette to serve alongside my Perfect Roast Salmon and Oven Roasted Asparagus.

Items used to make this recipe:

(affiliate links)

• farro grains https://amzn.to/2v3bOLr

• microplane grater https://amzn.to/2TK9eCo

• lemon squeezer https://amzn.to/2TPfF74

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Farro Salad with Lemon Vinaigrette

makes 6 servings

Printable Recipe

Ingredients

• 2-3 cups cooked farro

• 1 cup diced cucumbers

• 1 cup diced tomatoes

• 1/4 cup sliced scallions

• grated zest of 1 lemon

• 6 tablespoons extra virgin olive oil

• 3 tablespoons freshly squeezed lemon juice

• 2 tablespoons dried parsley

• 1 clove garlic, grated or pressed

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly cracked black pepper

Directions

1. In a medium mixing bowl, combine farro, cucumbers, tomatoes, and scallions.

2. medium mixing bowl, whisk together the lemon zest, lemon juice, olive oil, parsley, garlic, salt, and pepper; pour over salad and mix well.

3. Serve salad at room temperature.

Note

• Farro grains are cooked in boiling water until tender. I used quick-cooking farrow, which takes about 10 minutes. Larger farrow grains can take up to 30 minutes to become tender. Follow the package directions.