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Farro, Avocado, Cucumber, and Cherry Tomato Salad

Farro, Avocado, Cucumber, and Cherry Tomato Salad

Farro is a whole grain with a pleasantly chewy texture. Look for it at specialty markets and gourmet grocers or health food stores. With crunchy cucumber, sweet cherry tomatoes, and buttery avocado, this dish makes a refreshing lunch. Pair it with a simple starter soup and whole-grain crackers for dinner.

Cooking Light JULY 2008

  • Yield: 5 servings


  • 1 cup uncooked farro or spelt
  • 4 teaspoons extravirgin olive oil
  • 1/4 teaspoon fresh grated lime rind
  • 1 tablespoon fresh lime juice
  • 1 tablespoon white wine vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups red, orange, and yellow cherry tomatoes, halved
  • 1 3/4 cups chopped seeded English cucumber (about 1 small)
  • 1/4 cup fresh cilantro leaves
  • 3/4 cup sliced peeled avocado (about 1 small)


1. Place farro in a large saucepan; cover with water to 2 inches above farro. Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Drain and rinse with cold water; drain well.

2. Combine oil, rind, juice, vinegar, salt, and pepper in a large bowl; stir with a whisk. Add farro, tomatoes, cucumber, and cilantro; toss gently to coat. Place about 1 cup farro mixture on each of 5 plates; garnish evenly with avocado. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 36%
  • Fat: 8.3g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 1g
  • Protein: 5.6g
  • Carbohydrate: 33.4g
  • Fiber: 6.1g
  • Cholesterol: 0.0mg
  • Iron: 2.1mg
  • Sodium: 363mg
  • Calcium: 16mg

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Farro, Avocado, Cucumber, and Cherry Tomato Salad Recipe