Hands-on Time
10 Mins
Total Time
38 Mins
Yield
Serves 4 (serving size: 1 1/2 cups salad)

If you have any remaining ingredients--figs, lettuce--that you don't want to pack for the return trip, use them here as sides.

How to Make It

Step 1

Cook farro according to package directions, omitting salt; drain in a colander. Rinse with cold water for 30 seconds; drain. Cool to room temperature.

Step 2

Combine cooked farro, cucumber, tomatoes, onion, and parsley in a large bowl.

Step 3

Combine vinaigrette and mascarpone in a bowl, stirring with a whisk. Pour over farro mixture, tossing to combine. Top with almonds.

You May Like

Ratings & Reviews