Rachel's Farro Salad

Rachel's Farro SaladRecipe
Photo: Leigh Beisch; Styling: Emma Star Jensen
Last summer, Rachel Weill created this salad using farro, a nutty-tasting wheat berry.
Serves 8


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2 cups farro*
3 to 4 cucumbers, halved and sliced
1 1/2 cups halved cherry tomatoes
1/2 cup halved and sliced red onion
1 cup small basil leaves
1 cup flat-leaf parsley leaves
5 tablespoons extra-virgin olive oil
3 tablespoons Meyer lemon juice
1/2 teaspoon gray sea salt


Total: 45 Minutes

1. Bring 6 cups of water to a boil in a medium pot. Add farro and cook until just tender, about 20 minutes. Drain and let cool 5 minutes, stirring occasionally.

2. Put farro and remaining ingredients in a medium bowl. Toss gently to coat.

*Find farro with the other grains at well-stocked grocery stores.

Created date

March 2012

Nutritional Information

Calories 146
Caloriesfromfat 59 %
Protein 3.1 g
Fat 9.6 g
Satfat 1.3 g
Carbohydrate 17 g
Fiber 3.1 g
Sodium 123 mg
Cholesterol 0.0 mg